• Set aside ½ cup of mango and leave the other ½ for purée 
• Purée remaining mango, yogurt, lucuma powder, 2 Tbsp. lime juice, and a pinch of salt in a food processor or blender, scraping down sides and adding a splash of water if needed to loosen, until mixture is smooth. 
• Divide between 2 glasses. 
• Chill pudding 1 hour to firm up, if needed.
• Toss reserved ½ cup mango with agave syrup, a tiny pinch of salt, and remaining 2 Tbsp. lime juice in a small bowl. 
• Top pudding with mango mixture.

Pudding can be made 3 days ahead; cover and chill.

Optional: chia seeds.