Place the mango in a blender and process until smooth. You should have about 1 3/4 cups mango puree. Pour into a bowl. Add the 1/2 cup of evaporated milk and stir to combine.

In a small bowl, combine the hot water, sugar and gelatin. Stir continuously until the gelatin has dissolved completely.

Add the ice cubes to the mango puree. Pour the gelatin mixture in and keep stirring until the ice cubes have melted. Filter through a fine-mesh strainer.

Pour the mixture into six 6-ounce custard cups. Chill in the refrigerator until set, at least 3 hours.

Just before serving, top each pudding with 1 tablespoon of evaporated milk. Garnish with fresh kiwi. Serve immediately.