Mango and Coconut Pudding

Place the mango, nectar and lemon juice in the bowl of a food processor and process until smooth.

Place the coconut milk, cream and sugar in a saucepan and bring to a simmer over medium heat.

Cook, stirring, for 5 minutes or until the sugar dissolves, remove from heat.

Sprinkle with gelatine and whisk with a fork until gelatine dissolves.

Place the cream mixture and the mango mixture in the bowl of a food processor and process until well combined.

Strain through a sieve into a jug.

Pour the mango mixture among six 200ml-capacity serving dishes and set aside for 10 minutes to cool slightly.

Cover and place in the fridge for 6 hours or until set.

Drizzle the serving coconut milk over the mango puddings and serve.