Mango pudding

Ingredients
Gelatine 5 leaves
Double cream 160 ml
White sugar 160 gm
Coconut milk 180 ml
Mango purée, frozen 450 ml
Water 200 ml
Method
Put the gelatine leaves in a bowl and cover with cold water. Soak for about 5 mins until soft.
Place the cream, sugar, coconut milk and mango purée in a thick-based saucepan.
Bring the mix to the boil over medium heat while stirring continuously, and remove from the heat once done.
Drain water from the gelatine then add to the mix and whisk into a creamy mixture until the gelatine has dissolved.
Pour into small rice bowls, cover with cling film and pierce holes into the top.
Refrigerate until cooled and set. Serve.