Begin by peeling and chopping 2-3 ripe mangoes into chunks. In a blender, combine the mango pieces with a splash of water, then blend until smooth, creating a vibrant mango puree.

In a medium saucepan, combine 1 cup of coconut milk with sweetener to your taste. Heat over medium heat for about 3-5 minutes, stirring until the sweetener dissolves completely.

Sprinkle 2 teaspoons of agar-agar powder into the warm coconut milk mixture, stirring continuously to ensure there are no lumps. Bring to a gentle boil and let it simmer for about 2-3 minutes while whisking.

Once the agar-agar is fully dissolved, remove from heat and let the mixture cool for about 5-10 minutes. Slowly pour into the prepared mango puree, stirring gently to combine until smooth.

Carefully pour the combined mixture into individual serving glasses, filling them about three-quarters full. Tap lightly to remove air bubbles. Refrigerate for at least 4 hours to set.

Once set, remove from the refrigerator. Garnish the panna cotta with fresh berries and mint leaves before serving.