In a small saucepan, whisk together the coconut milk and gelatin. Set this mixture aside for 5 minutes to let the gelatin bloom. While the gelatin blooms, add the diced mango to a blender and blend until smooth.

After the gelatin has sat for 5 minutes, place the saucepan under medium-low heat for 5 minutes to dissolve the gelatin. Remove the saucepan from the heat, then whisk in the sugar, and mango puree. Let sit for 10 minutes to cool completely, then whisk in the lime juice, and salt.

Divide the budino mixture evenly amongst 5-6 small glasses, then transfer the glasses to the fridge to chill for at least 2 hours to set. 

Once you are ready to serve, serve with a dollop of whipped cream and lime zest.