Ingredients (serves 6):
Peel and remove seeds from mangos, dice into 1/2 inch cubes. Reserve 1/4 cup of diced mangos for topping.
Purée remaining mango cubes with food processer or blender until smooth to make 1-1/2 cups (360g) of mango purée. If less than 1-1/2 cups, add cold water to make 1-1/2 cups.
In a medium bowl, place 1/4 cup of water, sprinkle both envelopes of gelatin and let stand 1 minute to bloom.
Add sugar, dispense hot water and stir until gelatin dissolves completely, about 2 minutes.
Add condensed milk, half & half and mango purée from step 2 and mix well.
Pour mixture into cups and refrigerate until firm, about 2 hours.
Prepare the topping. In a small bowl, mix condensed milk and half & half. In a separate bowl, coat reserved diced mango from step 1 with honey.
Top chilled gelatin with sauce and honey mango from step 7, decorate with optional mint leaves and serve cold.