This makes a very firm pudding/jello, similar in texture to packaged mango coconut pudding mixes. It could be made in a small mold and turned out on a plate, with a garnish or crisp cookie for an elegant small dessert or entree course. It does have quite a bit of added sugar, and may be too cloying for the indicated serving size. The first time I made it, I followed the recipe as written, and ended up losing a lot of gelatin on the walls of the food processor. The second time, I used the minimum nectar to puree the whole mango, and used the remaining nectar to hydrate and dissolve the gelatin. I then mixed the gelatin, the puree, and the coconut milk/cream/sugar in a bowl, and got a much more consistent texture.