In a small bowl, mix the gelatin with 2 tablespoons of water and let it bloom for 5 minutes.

In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves. Do not boil.

Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.

Add the mango pulp and vanilla extract (if using) to the mixture. Whisk until smooth and fully combined.

Pour the pudding mixture into individual serving glasses or bowls.

Chill in the refrigerator for at least 2 hours or until set.

Garnish with fresh mango slices or mint leaves before serving.