Easy Mango Pudding

In a blender, add all the mangoes cut into smaller pieces and blend very well until smooth.

Transfer to a large bowl, add the condensed milk, the heavy cream and using a whisk, mix until combined. 

Add the colorless gelatin, previously hydrated, and mix very well.

Now, in a silicone ring cake mold, add a drizzle of oil and spread it with a brush all over the edges until well-greased.

Then, add the diced mango and pour in the creamy mixture we prepared.

Using a spoon, mix gently to remove all air trapped between the fruit and the cream.

Leave it in the fridge for at least 5 hours, or until firm.

Serve.