Using a food processor, blend the mango and lemon juice until fully liquid. Set a fine mesh strainer, over a pot and pour the mango through the strainer. Strain out the juice using a silicone spatula to push down the mango pulp. Save the pulp to add to yogurt bowls, smoothies, etc!

Add the coconut milk and coconut cream to the pot with the mango juice and whisk well to combine. Add the arrowroot and whisk again.

Place the pot over medium/low heat and bring to a very low simmer to allow to thicken for 2-3 minutes. Remove from the heat and whisk in the vanilla extract. 

Divide the pudding between 2-3 small pudding cups. Allow to cool slightly before covering and transferring to the fridge. Allow to set for at least 4 hours or overnight. The pudding should be thick and creamy.

Serve topped with whipped coconut cream and blueberries to serve.