In a small bowl, pour ¼ cup (60 mL) mango juice and sprinkle 1 sachet Simply Desserts gelatin alternative over top. Let stand 1 minute to bloom.
Pour ¾ cup (175 mL) mango juice into a pot on the stove and bring to a boil. Add the bloomed gelatin mixture and reduce to a slow boil. Stir until completely dissolved (1–2 minutes).
Remove from heat.
In a blender, purée 2 cups (500 mL) chopped mango and 1 cup coconut milk until smooth. Transfer the warm mango–gelatin mixture from the pot into the blender and pulse until smooth and fully blended. Vent the blender lid to release steam safely. Taste and add sugar or sweetener if desired (2–4 Tbsp recommended, up to ¾ cup if you prefer it very sweet).
Divide the pudding mixture among six ½-cup (125 mL) serving cups. Chill in the refrigerator 3 to 4 hours, or until set.
Garnish each pudding with a dollop of coconut whipped cream and diced fresh mango before serving.
