Classic Chinese Mango Pudding

Peel and dice the mangoes. Reserve about 1/4 cup of diced mango for garnish. Blend the remaining mangoes until smooth to create a puree.

In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold water. Let it sit for 5 minutes to bloom.

In a saucepan, combine the mango puree, granulated sugar, and coconut milk. Heat over medium-low heat for 3-4 minutes, stirring constantly until the sugar dissolves and the mixture is warm, but not boiling.

Remove the saucepan from the heat. Add the bloomed gelatin and 1/2 cup of hot water to the mango mixture. Stir well until the gelatin is completely dissolved and the mixture is smooth.

Pour the mango pudding mixture into individual serving molds or ramekins. Chill in the refrigerator for at least 4 hours, or until set. Garnish with reserved diced mango before serving.