Máng Guǒ Bù Dīng
"Silky, jiggly, intensely mango. The perfect end to any dim sum feast."
Sprinkle gelatin over cold water. Let bloom 5 minutes until spongy.
Add hot water to bloomed gelatin. Stir until completely dissolved.
Blend mango puree, coconut milk, and sugar until smooth. Taste and adjust sweetness.
Use the ripest, most fragrant mangos you can find. Champagne/Ataulfo mangos are ideal — less fibrous, more floral.
Add dissolved gelatin to mango mixture. Blend briefly to combine.
Pour into molds or ramekins. Refrigerate at least 4 hours (overnight is better).
To unmold: dip bottom of mold in warm water for 10 seconds, invert onto plate. Serve with fresh mango and a drizzle of evaporated milk.
Pour half the mixture, chill until set. Add fresh mango pieces. Pour remaining mixture. Chill again.
Replace half the mango with coconut cream for a tropical twist.
Skip the gelatin. Freeze mixture into a mango semifreddo or soft-serve style dessert.