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. If the mix has 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 and stir continuously.

Remove from fire and add lime juice if desired.

Pour into dish/mould/shot glasses and add mango pieces. Let it set at room temperature.

Blend coconut water and cream in a blender until smooth or slightly chunky.

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

Add sugar, stir and boil until dissolved.

Pour the coconut mix over the mango jelly once set.

Let the coconut layer set and refrigerate for a few hours.

Once set, it can be cut into desired shapes and garnished.