Step 1: Bloom the Gelatin

1. In a small bowl, add 100 g cold water and sprinkle 2 tablespoons gelatin powder evenly over the surface.

2. Let sit undisturbed for 5 minutes until the gelatin blooms and forms a gel-like consistency.

3. Tip: Use cold water to ensure proper blooming and avoid clumping.

Step 2: Prepare the Mango Puree

1. Peel and cut 450 g fresh, ripe mangoes (about 2 large mangoes) into chunks.

2. Blend the mangoes in a blender until smooth (about 30 seconds). If the mangoes are fibrous, strain the puree through a fine-mesh sieve to remove strings for a silky texture.

3. Tip: Choose ripe, sweet mangoes (like Ataulfo or Alphonso) for the best flavor and smooth puree.

Step 3: Make the Pudding Mixture

1. In a small pot, combine the mango puree, 350 g evaporated milk, and 100 g granulated sugar. Stir well to mix.

2. Add the bloomed gelatin to the pot.

3. Heat the mixture over low-medium heat, stirring occasionally, until the gelatin and sugar are fully dissolved (about 5–7 minutes). Do not let the mixture boil, as high heat can weaken the gelatin’s setting power.

4. Remove from heat and let cool slightly (about 5 minutes) to avoid curdling the milk.

5. Tip: Stir gently and keep the heat low to maintain the gelatin’s structure and ensure a smooth texture.

Step 4: Pour and Chill

1. Pour the warm mango mixture into 6–8 small serving cups, bowls, or molds (about 4–6 oz each), filling nearly to the top.

2. Let the cups cool to room temperature for 10–15 minutes, then cover with plastic wrap.

3. Chill in the fridge for at least 4 hours, preferably overnight, until fully set.

4. Tip: Tap the cups gently on the counter after pouring to remove air bubbles for a smooth finish.

Step 5: Serve

1. Serve the pudding chilled, straight from the fridge.

2. Top each pudding with a drizzle of extra evaporated milk and fresh mango chunks for added flavor and presentation.

3. Tip: Use a spoon to scoop or unmold onto a plate for a restaurant-style look if using molds.