Prepare the mango: Cut the mango in half, and dice the flesh into small, uniform cubes. Place the mango cubes into a storage container, pudding bowl, or individual serving glasses. Set aside.

Heat the coconut milk mixture: In a small saucepan, combine 250 g pure milk, 200 g coconut milk, and 25 g granulated sugar. Place the saucepan over low heat and stir constantly with a whisk or spatula. Heat only until the sugar has completely dissolved. Do not bring the mixture to a boil and do not let it simmer. The mixture should remain warm throughout this entire process.

Cool the mixture: Turn off the heat and remove the saucepan from the stove. Let the mixture cool until the temperature drops to below 60°C (140°F) . The liquid should feel warm but not hot to the touch. This step is critical for the gelatin to work properly.

Bloom and melt the gelatin: While the mixture is cooling, place 20 g gelatin sheets in a bowl of cold water. Let them soak for 5–10 minutes until fully softened. Once the coconut milk mixture has cooled below 60°C, remove the gelatin sheets from the water, squeeze firmly to remove excess moisture, and add them to the warm coconut milk mixture. Stir continuously until the gelatin is completely dissolved and no lumps or visible pieces remain.

Combine and pour: Let the coconut milk-gelatin mixture cool completely to room temperature. Do not pour it while still warm, as this could cause the mango cubes to soften or release excess liquid. Once fully cooled, gently pour the mixture over the mango cubes in the container.

Chill to set: Cover the container with plastic wrap or a lid. Place in the refrigerator and chill for at least 4 hours, or until the jelly is completely firm and set. For best results, I recommend chilling overnight.

Unmold and serve: Once fully set, remove the jelly from the refrigerator. To unmold, wrap a warm, damp towel around the outside of the container for 30–60 seconds to gently loosen the edges. Invert onto a cutting board or serving plate, then slice into pieces. Alternatively, you can serve the jelly directly from the container by scooping it out with a spoon.