Peel, pit, and dice two ripe mangoes, then blend until smooth. Set aside.

In a small bowl, combine gelatin or agar agar with cold water and let it sit until it thickens.

In a medium bowl, whisk together the bloomed gelatin, sugar, coconut milk, and mango puree until smooth.

Transfer the mixture to a saucepan, stir over low heat until the gelatin is completely dissolved.

Pour the pudding mixture into cups or molds, tap to release air bubbles, cover, and refrigerate for at least 6 hours.