Cantonese Mango Pudding

Step 1

Peel the mango by running a vegetable peeler lengthwise from the stem end to the opposite pointed end, rotating as you go until all skin is removed.

Step 2

Slice the peeled mango lengthwise along both sides of the flat seed in the center, then scoop the flesh into a blender, discarding the seed.

Step 3

Blend the mango flesh until completely smooth with no visible lumps, about 60 seconds on high speed.

Step 4

Pour the mango purée through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all liquid and leave solids behind.

Step 5

Measure out 1.5 cups of the strained mango liquid and pour it into a medium saucepan (discard any excess).

Step 6

Pour 0.25 cup of warm water into a small bowl, sprinkle the gelatin powder over the water, and let it sit for 30 seconds without stirring, allowing it to absorb the water.

Step 7

After 30 seconds, stir the gelatin mixture with a small spoon until the powder is completely dissolved and the liquid is clear with no visible granules.

Step 8

Add the sugar to the mango liquid in the saucepan and stir over medium heat until the sugar dissolves and small wisps of steam rise from the surface, about 2 minutes.

Step 9

Remove the saucepan from heat and pour in the dissolved gelatin, stirring constantly for 30 seconds until fully combined.

Step 10

Slowly pour the coconut milk into the mango mixture while stirring gently in a figure-eight pattern for 60 seconds until the color is uniform pale gold and no white swirls remain.

Step 11

Pour the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or undissolved gelatin, catching the strained liquid below.

Step 12

Pour the pudding mixture into four serving glasses or bowls, filling each about three-quarters full.

Step 13

Place the filled glasses on a level shelf in the refrigerator and wait until the pudding is completely set and jiggles slightly but holds its shape, about 20 minutes.

Step 14

Remove the puddings from the refrigerator and scatter a small pinch of fresh mint leaves across the top of each if desired, then serve immediately.