Mango pudding

Ingredients:

• 1 tbsp. l. powdered gelatin
• 2 cups diced mango + extra for serving
• 0.5 cups skim coconut milk
• 1/4 cup sugar
• A pinch of coarse salt
• 4 tbsp. condensed milk with sugar*

Preparation:

1. In a small saucepan, combine 1 cup of water with gelatin. Let sit for 10 minutes.
2. Meanwhile, in a food processor or blender, combine the mango and coconut milk and blend until smooth. Set aside.
   
   
   "I prefer to use smaller, less fibrous mangoes to make the pudding smoother."
3. Heat the gelatin mixture over medium heat and add the sugar and salt. Stir frequently until the sugar dissolves and the mixture is completely liquid, 2–3 minutes (it won't boil, but will be quite hot). Remove from heat, then pour in the mango mixture. Stir until very smooth.
4. Pour into 4 small cups. Place them on a plate or small baking sheet and cover with plastic wrap. Refrigerate until the mango pudding is completely set, at least 4 hours, but preferably overnight.
5. Pour about 1 tablespoon of condensed milk over each serving of mango pudding to create a thin layer of condensed milk. Garnish each serving with a few cubes of mango and enjoy!
   
   Note *
   
   To make a completely dairy-free pudding, replace the condensed milk with sweetened condensed coconut milk or honey.