1 - For the pudding custard Combine water and gelatin in a bowl Let it rest for about 7-10 minutes Combine cream, milk and sugar and heat for a few minutes until all the sugar melts.

2 - Do not boil.

3 - Take it off the stovetop and let it rest for about 5 minutes Add gelatin mixture and stir.

4 - Add vanilla essence.

5 - Pour mixture into small glasses at an angle.

6 - It's really rich so the smaller glasses will help reduce the serving.

7 - Transfer to refrigerator to chill for a minimum of 4 hours.

8 - ( I kept mine in the refrigerator overnight) Please don't put it in the freezer.

9 - For the mango puree When you're ready to add the mango purée to the top of the pudding, you can then start the process of preparing the puree Using a blender or hand help mixer, purée mango chunks/slices Strain purée for a finer consistency You can use puree as is or you can add some sugar for a little more sweetness To make the puree like pudding Add sugar to puree Transfer to a stove top and stir until sugar is dissolved.

10 - Remove from stovetop Add gelatin mixture and stir consistently Remove chilled creamy custard from refrigerator and add mango puree mixture to the top of it Chill for a minimum of 2 hours (longer is better) Garnish with mint and small mango pieces and serve.