Use a food processor-puree the mango, nectar and lemon juice until smooth. Leave the mango puree in the processor bowl.
Add the coconut milk, cream and caster sugar to a saucepan. Bring to a simmer and stir for about 5 minutes, until the sugar dissolves. Sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
Add the milk mixture to the mango puree in the food processor bowl. Process until well combined.
Strain the mixture through a sieve to remove any lumps. Strain into a jug.
Pour the pudding mixture into 6 serving bowls or ramekins. Cool 10 minutes on your benchtop.
Refrigerate the puddings overnight or for at least 6 hours, until set.
Serve drizzled with some extra coconut milk or fruit.