Bloom the gelatin: Sprinkle the 2 ½ tsp de polvo de gelatina over 3 tablespoons of de agua fría para hidratar la gelatina in a small mixing bowl. Let it sit undisturbed for 5 minutes until it absorbs the water and becomes spongy. Do not stir.

Blend the mango: Add the peeled, cubed 2 mangos grandes maduros pelados y cortados en cubos (aproximadamente 2 tazas de pulpa), preferiblemente Ataulfo o Alphonso to a blender and purée until completely smooth. Measure out 1½ cups of purée and set aside. (Reserve any extra purée for another use or topping.)

Heat the milk and sugar: In a small saucepan over medium-low heat, combine the ½ taza de leche entera and ⅓ taza de azúcar granulada ajustar según la dulzura del mango. Stir gently until the sugar is fully dissolved, about 3–4 minutes. Do not let it boil — you want it just steaming (around 160–170°F).

Dissolve the gelatin: Remove the saucepan from heat. Add the bloomed 2 ½ tsp de polvo de gelatina to the hot ½ taza de leche entera mixture and whisk immediately until the gelatin is completely dissolved with no lumps remaining, about 1 minute.

Combine everything: Pour the warm gelatin-milk mixture into the blender with the 2 mangos grandes maduros pelados y cortados en cubos (aproximadamente 2 tazas de pulpa), preferiblemente Ataulfo o Alphonso purée. Add the ½ taza de crema pesada, 1 tbsp de jugo de lima fresco, and 1 tsp de extracto de vainilla (if using). Blend on low for 15–20 seconds until fully combined and smooth. Taste and adjust sweetness if needed.

Strain for silkiness: Pour the mixture through a sieve into a large measuring cups or mixing bowl with a pour spout. This step removes any fibrous bits and ensures an ultra-smooth texture — don't skip it.

Pour into molds: Lightly spray 6 individual ramekins, small bowls, or dessert cups with a neutral cooking spray (or brush with a tiny bit of neutral oil). Pour the 2 mangos grandes maduros pelados y cortados en cubos (aproximadamente 2 tazas de pulpa), preferiblemente Ataulfo o Alphonso mixture evenly among them, filling each about ¾ full.

Chill to set: Cover each ramekins loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set and gently wobbly in the center.

Unmold (optional) or serve in cups: To unmold, run a thin knife around the edge of each ramekins, place a plate on top, and invert with a quick, confident flip. If serving in cups, simply remove the plastic wrap. Drizzle with ½ taza de leche evaporada, top with fresh diced mangos grandes maduros pelados y cortados en cubos (aproximadamente 2 tazas de pulpa), preferiblemente Ataulfo o Alphonso, and garnish with a 4 ramitas pequeñas de menta sprig.