• 2 large ripe mangoes
• ¾ cup coconut milk, canned or fresh
• ½ cup water
• 2 Tbsp gelatin powder
• ¼ cup white sugar
• optional: ripe mangoes, chopped (for decoration)
• Glazed cherries, for decoration
• mint leaves, for decoration

Scoop out flesh from the mangoes. Add to a food processor. The process to make a smooth purée. Transfer to a bowl. Add coconut milk. Stir to combine. Set aside.

Pour boiling water into a large bowl. Sprinkle gelatin powder over water.

Stir to dissolve gelatin. Add sugar. Stir again to dissolve the sugar. Add mango-coconut mixture. Stir to combine.

Pour into small glasses. Leave to set for about 2 hours in the refrigerator.

Decorate with chopped mangoes, halved cherries and mint leaves if you like.

Notes:

Add more or less sugar depending on the sweetness of the mangoes.

Make this pudding 2 days ahead and store it in the refrigerator.