Cut the mangoes into small pieces and puree. You will 859-900 gr of mango puree.

In a bowl, combine gelatin powder and 1 cup cold water. Let it dissolve for 10 minutes.

In a pot, combine 4 cups water and sugar and cook under low heat.

Add the gelatin mixture. Keep whisking and don't let it boil.

Add the mango puree and heavy cream to the mixture. Let it cook for another 2 minutes until completely dissolved.

Pour into jelly mold and refrigerate overnight or at least 3 hours.

Serve with evaporated milk.