Steps

1. In a small bowl, combine gelatin powder with water and let it bloom for 5 minutes.
2. In a saucepan, heat coconut milk, sugar, and saffron threads until simmering.
3. Remove the coconut milk mixture from heat and stir in the bloomed gelatin until dissolved.
4. Pour mango puree into the coconut mixture and mix well.
5. Divide the mixture into serving glasses and refrigerate for at least 4 hours or until set.
6. Garnish with fresh mint leaves before serving.