In a small bowl, add gelatin powder and cold water. Stir until fully dissolved and bloomed, about 5 mins.

Peel and dice the flesh of the mangoes (set aside a handful of mango cubes for garnish later) then add to a blender and blend until smooth and puréed.

In a bowl, add sugar, evaporated milk and mango puree and whisk to combine. Add bloomed gelatin and mix well.

In a small pot over medium-low heat, add mango puree and simmer lightly until slightly heated and gelatin has melted. Turn off heat and let cool for 10 mins.

Pour the mixture into serving cups or ramekins. If there are air bubbles on top, use a toothpick to burst them. Refrigerate for at least 3-4 hours (or overnight) until set. Garnish with a splash of evaporated milk and diced mango before serving.