In a large mixing bowl, combine 2 tablespoons of gelatin and 1/4 cup of sugar. Gently pour in 1 cup of boiling water, stirring continuously for about 2 minutes until the mixture is clear and smooth.

Add 1 can of evaporated milk, 2 cups of mango pulp, and 1 tablespoon of fresh lemon juice to the gelatin mixture. Whisk until fully blended and smooth.

Pour the smooth mango mixture into your chosen silicone mold or individual ramekins, leaving just a little space at the top.

Cover the molds or ramekins with plastic wrap and refrigerate for a minimum of 2 hours or until the pudding is firm.

Once set, carefully remove the pudding from the mold and serve chilled with diced fruits or a drizzle of coconut cream.