Mmmm Mango Pudding (Lactose-free)

1. Make sure your mangoes are ripe - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender. 
2. In a saucepan, heat up the water until it reaches a rolling boil. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.

1. Add the sugar to the hot water/gelatin mixture and stir to dissolve.
2. Add this mixture to the mango in the food processor/blender. Add the coconut milk. Blitz briefly until ingredients are combined.
3. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit.

*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, or 1/2 cup whipping cream and 1/2 cup milk.

If You Can't Find Ripe Mangoes:  In the winter, it's often hard to find good fresh mangoes. In a pinch, you could always use canned mango slices. Just be sure to drain the fruit well.