Prepare the mango puree: Peel and pit the mango. Place the mango flesh into a blender or mash it thoroughly in a bowl until you have a smooth, fine mango puree with no lumps or fibrous bits. Set aside.

Dissolve the sugar in milk: In a saucepan, combine 350 g milk and 15 g granulated sugar. Place the saucepan over low heat and stir constantly with a whisk or spatula. Heat only until the sugar is completely dissolved—do not bring the mixture to a boil. Once the sugar has dissolved, turn off the heat and remove the saucepan from the stove.

Combine with mango puree: While the milk mixture is still warm, pour in the 150 g of prepared mango puree. Stir thoroughly until the puree is fully incorporated and the mixture is uniform in color.

Melt the gelatin: Take 12 g of gelatin sheets that have been soaked in cold water until softened. Squeeze firmly to remove any excess water. Add the softened gelatin to the warm mango-milk mixture and stir continuously until the gelatin is completely dissolved with no visible pieces remaining.

Add the heavy cream: Pour 100 g of heavy cream into the saucepan. Stir thoroughly until the cream is fully incorporated. At this point, the pudding mixture should be smooth, silky, and uniform in texture.

Strain the mixture: This step is absolutely essential for achieving the ultra-smooth, tender texture that makes this pudding so special. Pour the mixture through a fine-mesh sieve once, then strain it a second time. This removes any remaining mango fibers, tiny air bubbles, or any undissolved particles that could create a grainy texture.

Pour into molds: Carefully pour the strained pudding mixture into pudding cups, ramekins, or your chosen molds. Gently tap each cup on the counter to release any trapped air bubbles.

Chill to set: Cover the cups with lids or plastic wrap. Place them in the refrigerator and chill for at least 4 hours, or until the pudding is completely firm and set. For the best texture and flavor, I recommend chilling overnight.

Garnish and serve: Once the pudding is fully set, remove it from the refrigerator. Garnish the surface with fresh mango cubes, mint leaves, or a light dusting of powdered sugar as desired. The finished pudding should have a delightful jiggle—it's pure perfection.