Step 1

Peel, pit and dice fully ripened mangoes. Transfer mango chunks to a blender or food processor. Blend into a very smooth puree, at least 1 minute. This needs to be very smooth in order to break up the mango fibers. Set aside.Tip: For extra smoothness, run the fresh mango puree through a fine sieve, discarding any fibers.

Step 2

In a large bowl, add cold water and gelatin.

Step 3

Mix for 30-45 seconds to thicken. Don't panic if the gelatin thickens into a gel like substance, this is normal. It will also have a slight smell, but don’t worry this will disappear once combined with other ingredients.

Step 4

To the gelatin mixture, add white sugar, coconut milk, and puréed mango. Whisk until smooth and well combined.

Step 5

Transfer mango mixture to a small pot. On medium-low heat, whisk until gelatin has melted and fully dissolved, about 4-5 minutes and warm. The mixture should be completely smooth with a creamy texture. Do not bring mango pudding mixture to a simmer/boil. We only want to melt the bloomed gelatin.(If you're using agar agar powder, bring it to a boil to activate the agar agar and remove off heat immediately).

Step 6

Once the mixture is smooth, pour into four individual serving bowls or a greased silicone mold. If needed, poke out any air bubbles seen on the surface and smooth out the top with a spatula. Optional: cover with plastic wrap.

Step 7

Refrigerate for at least 6 hours or overnight until it sets.

Step 8

Enjoy with evaporated milk or more coconut milk!