Easy Mango Pudding (6 Ingredients)

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• 12 oz mangos (fresh, ripe weight includes skin and pit)
  Ingredient note

  Source: 12 oz mangos (fresh, ripe weight includes skin and pit)
• 0.54 cups coconut milk (full-fat, room temperature)
  Ingredient note

  Source: 0.54 cups coconut milk (full-fat, room temperature)
• 2 tbsp water (cold)
  Ingredient note

  Source: 2 tbsp water (cold)
• 1.5 tbsp white granulated sugar
  Ingredient note

  Source: 1.5 tbsp white granulated sugar
• 1.5 tbsp gelatin (powder kind)
  Ingredient note

  Source: 1.5 tbsp gelatin (powder kind)
• 4 tbsp evaporated milk (for serving)
  Ingredient note

  Source: 4 tbsp evaporated milk (for serving)

1. Peel, pit, and cut the mangos into small pieces. Transfer the mango pieces to a blender and blend on high for at least 1 minute until very smooth with no fibrous texture, scraping down the sides as needed. For an extra-smooth pudding, strain the purée through a fine sieve if needed. Set aside.
2. In a large bowl, add the gelatin to the cold water and stir for 30-45 seconds until thick and gel-like. Let it sit for 1-2 minutes to bloom. A slight smell is normal and will disappear once combined with the other ingredients.
3. Add the sugar, coconut milk, and mango purée to the gelatin mixture. Whisk until smooth and fully combined.
4. Transfer the mixture to a small pot and warm over medium-low heat for 3-4 minutes, stirring continuously until the gelatin fully dissolves and the mixture is smooth with no visible granules. Do not simmer or boil.
5. Pour the mixture into 4 small dessert bowls or lightly greased silicone molds set on a baking sheet. Tap lightly to release air bubbles and pop any remaining bubbles with a toothpick. Cover with plastic wrap, making sure it doesn't touch the pudding.
6. Refrigerate for 6 hours or until fully set. If using molds, gently release the pudding and transfer it to a serving plate. Serve chilled with evaporated milk.