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Combine ingredients: Add the mango pulp, almond milk, sugar, and agar powder to a saucepan and whisk well.
Cook: Bring to a simmer and cook for 5 minutes, whisking regularly. The mixture will thicken slightly and should coat the back of a rubber spatula or spoon.
Add flavors and cream: Reduce the heat to low, and whisk in the coconut cream, salt, and lime zest. Cook for another minute until the coconut has melted through - but do not boil.
Sift: Pass the mixture through a fine-mesh sieve into a bowl or large jug.
Mold: Divide between flexible molds, I use four 8.5 cm x 7 cm molds. You can also use cleaned empty yogurt containers. Let the mixture cool slightly for 10 minutes, then cover with lids or plastic wrap.
Set: Place the filled molds in the fridge to set for 4 hours, or overnight if serving the next day.
Serving: Once ready to serve, remove the lids/plastic wrap and place a serving plate on top of the mold, carefully turn the plate over and remove them from their molds by very gently pushing in the edges of the silicone mold, they should pop out after a little coaxing.
Storage: You can keep them refrigerated in their molds for 3-4 days.