Mango and Coconut Jelly
[Vegan]

To Make the Mango Layer:

1. Purée the mango pieces to a smooth pulp. Set aside.
2. In a small heavy-bottomed pan over medium heat, combine the water, agar agar, and sugar. Use a whisk to stir continuously, until the sugar and agar dissolve completely. If you take a little bit of the liquid and rub it between your fingers, it should not feel gritty.
3. Add the mango purée and continue to stir and cook for a minute. If adding lime juice, add it now.
4. Pour into an 8x6-inch glass or metal container. Spread the mango cubes and mint leaves over the liquid.
5. Let it sit at room temperature to set completely. You may refrigerate to speed up the process, but it is not necessary.

To Make the Coconut Layer:

1. Start this process only after the mango layer is set completely. The surface should feel smooth and hard to the touch.
2. If re-using the same pan, remember to wash and dry it.
3. Combine the water, sugar, salt, and agar agar in the pan over medium heat.
4. Once the crystals are dissolved completely, add the coconut milk.
5. Continue to stir and cook until the coconut milk is fragrant.
6. While the coconut milk is still hot, pour over the mango layer. Make sure the coconut milk is hot, or else the two layerswont'stick' and will come apart while serving.
7. Cool for a few hours in the refrigerator. Slice and serve cold.