In a medium bowl, pour ¾ cup of boiling water over 2½ teaspoons of gelatin. Stir until fully dissolved.

Peel and chop 2 ripe yellow mangoes. Blend until completely smooth, then transfer to a mixing bowl.

Combine ½ cup of coconut milk, 1 tablespoon of condensed milk, and ½ to 1 tablespoon of sugar in a saucepan. Heat gently for 3-5 minutes, then add the gelatin mixture.

Taste and adjust sweetness if needed. Optionally fold in small mango chunks.

Pour the mixture into bowls or molds and refrigerate for 6-8 hours, preferably overnight.

Invert the set pudding onto plates and garnish with mango chunks or mint leaves before serving.