Ingredients

1. Alphonso mango – 1 big (about 280 gms)
2. Coconut milk – 100 ml
3. Double cream – 50 ml
4. Caster sugar – 3 tbsp
5. Vegetarian gelatine powder – 2 tsp
6. Water – 150 ml

Method

1. Heat a small pan with about 50 ml water. Add 2 tsp of vegetarian gelatine to it. Mix gently. Set aside for about 10 minutes and it becomes a thick mixture.
2. I did this by following the instructions that came with the gelatine.
3. Rinse to clean your mango under running water and keep it aside.
4. Peel the skin and cut the mango roughly to small pieces.
5. Reserve about 2 tbsp of the chopped mango and the blend the rest.
6. The mango puree will come to about 3/4 cup approximately.
7. Add all the chopped mango pieces, sugar, coconut milk and blitz to a smooth puree using a blender or mixer.
8. Add double cream and blitz for a few seconds to blend it with the mango puree.
9. Strain the mango mixture for a smooth texture in a wide bowl.
10. Do not waste any bits of the mango mixture. I cleaned every little left in the blender with about 50 ml of warm water, poured it in a bowl and kept aside. I am going to optionally use it for the gelatine.

Now the gelatine part

11. Heat the pan in which gelatine mixture was resting with an additional 100 ml of water. Stir until it is dissolved well with no lumps. Switch off. Optionally add additional 50 ml water to the pan first until the gelatine is fully dissolved and later another 50 ml water which I kept reserved in a bowl from cleaning the mixer jar. A total of 150 ml of water should be used. Mix well. switch off.
12. Strain the gelatine water as some bits/lumps of mango puree may be there. Do not add very hot gelatine water to the mango mixture, let the gelatine water be warm.
13. Add the strained gelatine mixture immediately to the mango mixture and mix well until it is blended well with the gelatine. I just used the hand whisker to mix it well. The mixture should be smooth.
14. Pour the mixture into individual small dessert bowls.
15. Optionally, add the reserved chopped mangos in each small bowl.
16. Cover with cling film and chill in a refrigerator until it is set.

Serving the mango pudding

17. Take a tea plate/saucer and keep it on the top of the bowl. Turn upside down. It will easily slide down. This is optional - you can also serve it in the dessert bowls as-is.
18. Drizzle or pour some coconut milk on the top and serve.
19. You can just eat straight from the bowl too.
20. Delicious, creamy and silky mango pudding is now ready to enjoy.

Notes

1. The mango pudding can be stored in the fridge for 2 days.
2. Use vegetarian gelatine and replace cream with more coconut milk to a vegan version of this mango pudding.
3. You can use any proportion of double cream and coconut milk to the extent that you can even use just one of them. Adjust according to your taste buds.
4. Mango pudding can be garnished with chopped mango pieces and/or a drizzle of coconut milk. The combination is heaven.
5. If you are using canned/tinned mango puree - just add all the ingredients in a bowl, mix and pour into small dessert bowls.
6. Instead of gelatine, you can also use agar agar (kanten) or china grass. Both must first be dissolved in hot water and are suitable for vegetarians. Use them as per the instructions that come with their packs.