Make the Mango Puree:
Blend the diced mangoes until completely smooth. If you’d like added sweetness or a bit of brightness, mix in a teaspoon of sugar and a small splash of lemon juice. Set aside.

Bloom the Gelatin:
In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5 minutes to soften.

Heat the Cream Mixture:
In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium heat until the sugar dissolves. Do not let it boil.

Add the Gelatin:
Remove the saucepan from heat and stir in the bloomed gelatin. Stir until fully dissolved and the mixture is smooth.

Flavor and Combine:
Stir in the vanilla extract. Gently mix the warm cream base with the mango puree until well combined.

Pour and Chill:
Pour the mixture into ramekins or serving glasses. Refrigerate for at least 4 hours, or until fully set.

Serve:
Serve chilled. For an added tropical touch, top with diced fresh mango before serving.