Mango Pudding

Instructions

1. Prepare the mangoes
   Peel the mangoes and cut the flesh away from the pit. Place the mango flesh in a blender or food processor and blend until completely smooth. Measure out 2 cups of mango puree and set aside.
2. Bloom the gelatin
   In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water. Let it sit for about 5 minutes to bloom (it will become spongy and absorb the water).
3. Dissolve the gelatin mixture
   After the gelatin has bloomed, add 1/2 cup hot water and sugar to the gelatin mixture. Stir continuously until the gelatin and sugar have completely dissolved. If needed, you can heat this mixture briefly in the microwave for 10-15 seconds or over a double boiler to ensure everything dissolves.
4. Combine all ingredients
   In a large bowl, combine the mango puree, dissolved gelatin mixture, evaporated milk, lime juice, vanilla extract, and a pinch of salt. Whisk everything together until well incorporated and smooth.
5. Pour and chill
   Pour the pudding mixture into individual serving cups, ramekins, or a large serving dish. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the pudding is firmly set.
6. Garnish and serve
   Just before serving, garnish each pudding with diced fresh mango, a drizzle of coconut milk if using, and a small mint leaf. For an elegant presentation, you can also add a small dollop of whipped cream or a sprinkle of toasted coconut flakes.