Blend tofu and evaporated milk in a food processor until smooth. Add the rest of the ingredients and continue to process until creamy. You may need to scrape down the sides of the bowl a couple times. Pour into serving dishes and chill at least 4 hours
Place mango nectar, agave nectar, and basil in a blender and process about one minute. Pour through a fine mesh strainer into a pitcher or bowl and whisk basil pulp to get all the liquid through. Add water and lime juice and chill.