For the mango layer:
In a blender, blend the mango cubes (for purée) and orange juice until smooth.

In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved.

Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding more sugar as needed. Pour the mango mixture into a mould. I used a square pan.

Let the jelly set until the surface is firm enough to pour on the next layer (if you touch it gently and your fingers are not poking through, it’s ready). You CAN put it in the fridge to make it go faster, but do not let this set completely cold!

For the coconut layer:
In a small pot, combine water and agar agar powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved.

Add coconut milk, stir to mix and remove from heat. Once the surface of the mango layer has set, gently pour the coconut layer over the back of a spoon on to the mango base. Refrigerate for a few hours until cold.