- Soak the gelatin: put the powder in 3 tablespoons of cold water and let it soak for 5-10 minutes.
- You’re making the mango puree: Peel the mangoes, puree them in a blender until they become a smooth puree. (You can keep a little for decoration.)
- You heat the milk coconut milk Oriental Express and the coconut cream and sugar over low heat (not to boil). When it starts to heat up, add the puffed gelatin and stir until completely dissolved.
- Remove from the heat, add the mango puree and vanilla. Stir well.
- Divide the mixture into glasses or bowls and refrigerate for at least 4 hours, until it thickens.
- Garnish with pieces of fresh mango, mint leaves or grated coconut.
