Peel and chop the mango.

Add it to the blender, add orange juice and blend to a smooth paste. Keep aside.

Add agar agar to the water and then place it on the stove.

Keep stirring the mix till the agar agar is completely dissolved.

Take a test check. Take a spoonful of the mix and pour it back into the mixture, if there are no tiny dots, you are good to go, else boil a little longer.

Add the sugar and stir to dissolve.

Mix in the mango purée, stir continuously.

Remove from fire.

If you want to add some lime juice, this is the time to do so.

Pour into the dish/mould/shot glasses.

Add mango pieces and let it set at room temperature.

Blend coconut water and cream in a blender.

You could either blend smooth or blitz for a few seconds so that some of the cream pieces are blended, while some are not.

Add agar agar to water, stir and place it on fire.

Keep stirring till agar agar is dissolved.

Add sugar, stir and boil till sugar is completely dissolved.

Add the coconut mix.

Pour over the mango jelly, which would be set by now.

Make sure the jelly is set, while pouring be gentle, and pour over a spoon so that the heat from the milk is slightly transferred.

Let the coconut layer set.

Refrigerate for a few hours.

Once done it can be cut into the desired shape and garnished.