In a mixing bowl, blend the diced mangoes until smooth.

In another bowl, whip the heavy cream and sugar until soft peaks form.

Gently fold the mango puree into the whipped cream.

Add the dissolved gelatin and vanilla extract, folding until well combined.

Spoon the mixture into serving glasses and refrigerate for at least 45 minutes to set.

Once set, top with sliced mango and fresh mint leaves before serving.