Blend the mango pieces and coconut milk in a Nutribullet or food processor until you get a smooth creamy consistency.
Combine and whisk the agar agar powder with 1 cup of water.
Add the agar agar mixture into a small pot and add in the agave sugar. Bring to a boil and simmer on low heat. Stir until the agar-agar have melted and thickened.
Add in the mango and coconut mixture and 1 cup water, stir and mix well and bring to a boil again. Turn off the heat.
Pour the mixture into mini non-stick pudding moulds (8 litre) or any small bowls.
Chill in the refrigerator until the mango pudding for about 2 hours or until set.
Once set, remove the pudding from the mould by running a thin smooth edged plastic knife or any small knife, around the sides of the mould.
Serve the puddings with some mango and kiwi fruit pieces plus mint leaves.