1 packet gelatin (vegan substitution: 1 tsp. powdered agar-agar, available at health food stores)
1/2 cup hot water
1/3 cup white sugar
1 cup good quality coconut milk
How to make Thai Mango Pudding:
Make sure your mangoes are ripe. Scoop out the fruit, including that from around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin (or agar-agar) over the surface of the water. Stir briskly and continously in order not to have any lumps (Agar-agar make take longer to dissolve).
Add the sugar to the hot water/gelatin mixture and stir to dissolve.
Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until the pudding is well combined.
Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!