Put coconut milk in a saucepan and stir until homogeneous. Stir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15-20 minutes.
Pour the mixture into a blender or food processor. Add agave nectar and lime juice, and blend until smooth. Spoon over fresh organic strawberries and serve garnished with mint if desired.
Adapted from Rebecca Katz’s Cancer Fighting Kitchen cookbook