Step 1: Begin by preparing your gelatin. In a small bowl, sprinkle the powdered gelatin over 1/4 cup of cold water. Let it sit for 5-10 minutes, allowing it to “bloom” or soften. If using leaf gelatin, soak sheets in a bowl of cold water until softened, then squeeze out excess water.
Step 2: Peel and pit the ripe mangoes. Dice the flesh into chunks. Reserve a small portion for garnish if desired.
Step 3: Place the majority of the mango chunks into a blender or food processor. Blend until very smooth and pureed. You should have approximately 1.5-2 cups of mango puree.
Step 4: In a heatproof bowl or measuring cup, combine the bloomed gelatin (or squeezed leaf gelatin) with 1/2 cup of hot water and the granulated sugar. Stir continuously until the gelatin and sugar are completely dissolved.
Step 5: Pour the dissolved gelatin mixture into the mango puree in the blender. Add the evaporated milk. Blend again until all ingredients are thoroughly combined and the mixture is smooth.
Step 6: Taste the mixture and adjust sweetness if necessary. Remember, the pudding will taste slightly less sweet when chilled.
Step 7: Carefully pour the mango pudding mixture into individual serving molds, ramekins, or a large serving bowl.
Step 8: Cover the molds with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the pudding is fully set and firm.
Step 9: To serve, if using individual molds, you can gently loosen the edges with a thin knife or dip the bottom of the mold in warm water for a few seconds to help release the pudding onto a plate. Garnish with reserved diced mango pieces.