1. Prep the Mangoes
Start by selecting mangoes that smell fragrant and yield slightly when pressed. Underripe mangoes lack sweetness, so patience is key. Peel and chop the flesh, discarding the pit. I usually reserve a handful of diced mango for garnish. Toss the rest into a blender and puree until smooth. If your mangoes are stringy, strain the puree through a sieve. You’ll end up with about 3 cups of liquid gold.

2. Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it sit for 5 minutes until it becomes spongy. If using agar-agar, skip this step it’ll be added directly to the boiling mixture later.

3. Cook the Base
Combine the sugar and remaining 1 1/4 cups water in a saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Add the bloomed gelatin (or agar-agar) and whisk until fully melted. For agar-agar, bring the mixture to a boil for 2 minutes to activate its setting properties.

4. Combine Everything
Remove the saucepan from heat. Stir in the mango puree, evaporated milk (if using), vanilla, and salt. Taste and adjust sweetness. The mixture should be pourable but not watery.

5. Pour and Chill
Divide the pudding into serving dishes. To prevent bubbles, pour slowly or tap the containers gently on the counter. Refrigerate for at least 4 hours, though I prefer letting it set overnight. The wait is tough, but trust me it’s worth it.

6. Serve
Top with fresh mango chunks, a dollop of whipped cream, or toasted coconut flakes. For a fancy touch, garnish with mint leaves.