Step 1

1 In a medium bowl, cover the gelatin with the boiling water and immediately stir until it's dissolved

Step 2

2 In the pitcher of a blender, combine 1 1/2 cups (12 ounces/340 grams) of the mango with the coconut milk and blend until smooth

Step 3

3 Add honey to taste, if desired, and blend to incorporate

Step 4

4 Add the gelatin mixture to the blender and pulse a few times to combine

Step 5

5 Divide the mixture among six (6- to 8-ounce) ramekins or jars

Step 6

6 Cover and refrigerate until set, about 3 hours

Step 7

7 Finely dice the remaining mango

Step 8

8 Top each cup with a sixth of the diced mango, sprinkle with the coconut and serve

Step 9

9 NOTE: If using frozen mango, defrost first

Step 10

10 CORRECTION: An earlier version of this recipe included an incorrect amount for the mango that is blended for the pudding

Step 11

11 This version has been updated