Cut the vanilla pod open lengthwise and scrape the marrow out of it with a knife tip.
Heat 100 ml coconut milk, agar-agar, maple syrup and vanilla in a pan. Simmer for 2 minutes and stir well.
Add the rest of the coconut milk and stir again well until the mixture is nice and even.
Divide between 2-4 glasses or trays. Leave the pudding for at least half an hour cool in the refrigerator.
Peel the mango. Cut a small portion into pieces for garnish. Puree the rest in the blender.
Divide the sauce and pieces of mango over the stiffened coconut pudding. Garnish with hemp seed.
Replace the mango for 250 g of other fresh fruit. Make a sauce through itto heat fruit in a pan, together with a paste of 2 tbsp cold water and1/2 tbsp arrowroot. Let it boil for a minute and then mash the fruit a bit.