Pour 2 cups coconut milk into a medium saucepan and sprinkle the agar-agar powder over the top. Let it sit for about 2 minutes so it blooms and doesn't clump up when you stir. Whisk it really well—this is the one step that actually matters since lumpy agar-agar won't dissolve properly.

Add 1/3 cup sugar, 1/4 teaspoon salt, and 1/4 teaspoon cardamom to the coconut milk mixture. Stir until combined, then place the saucepan over medium heat. You want to bring this to a gentle simmer, not a rolling boil—I learned this the hard way when I overheated and the texture got grainy.

Once it reaches a gentle simmer (around 190°F), let it bubble for about 2 minutes while stirring frequently. This activates the agar-agar so it'll actually set properly. Take the pan off heat and let it cool for 5 minutes—this prevents the mango puree from curdling when you add it next.

Stir in 1 cup mango puree, 1 teaspoon vanilla extract, and 1 tablespoon lime juice until everything's smooth and blended. Taste it at this point and adjust the lime juice if you want more tang—I always add an extra teaspoon because I love that citrus brightness against the coconut.

Divide the mixture evenly among 6 serving glasses or ramekins. Let them cool to room temperature for about 10 minutes, then transfer to the refrigerator for at least 4 hours until set. Mine usually sets solid in 3 hours, but overnight is even better if you're meal prepping.

About 30 minutes before serving, fold in 1/2 cup fresh mango chunks gently so they stay intact. Top each serving with toasted coconut flakes, chopped pistachios, a light drizzle of honey, and an extra sprinkle of lime zest if you're feeling fancy.