Start by peeling and dicing the ripe mangoes.

Add the diced mangoes and coconut milk to a blender. Blend until smooth.

In a medium saucepan, combine sugar, cornstarch, and salt.

Pour in the water and the mango puree mixture to the saucepan. Stir well.

Place the saucepan over medium heat. Stir continuously until the mixture thickens, about 5 minutes.

Once thickened, remove the saucepan from heat and stir in the vanilla extract.

Pour the pudding mixture into individual serving dishes or ramekins.

Refrigerate for at least two hours to allow the pudding to set.