Mango Pudding

With the Chinese New Year coming up, I wanted to try some recipes for the occasion. This one was easy,  straightforward and turned out nicely. (And yes, I realize it is probably more Thai than Chinese, but I'm flexible.)

2 medium to large ripe mangoes (I didn't have any fresh, so I used a 12 oz. bag of frozen mango chunks.)
1 packet gelatin (3 tsp)
1/2 cup hot water
1/3 cup white sugar
1 cup good-quality coconut milk*

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. [My mango wasn't really juicy, so I ended up pouring some of the coconut milk in to make it liquid enough to puree.]
2. In a small 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 to not have any lumps.
3. Add the sugar to the hot water/gelatin mixture and stir to dissolve.
4. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
5. 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.
Serves 3-4

*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 cup half and half.
recipe from http://thaifood.about.com/