To make the base, place all the ingredients in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and divide among six 200ml capacity glasses. Cool, then refrigerate for 1 hour or until set.
When the bases have set, to make the top, place the agar agar, coconut milk and palm sugar in a saucepan and stir over low heat until the sugar dissolves. Add the pandan leaf and bring to the boil, then add the vanilla and salt and combine well. Remove from the heat, cool, then remove and discard the pandan leaf. Pour the mixture over the top of the bases and refrigerate for another 2 hours or until set. Serve with fresh mango and cream.