1. Prepare the Crust:

1. Puree the diced mangoes in a blender until smooth.
2. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
3. Heat the heavy cream and sugar in a saucepan over low heat until sugar dissolves. Do not boil.
4. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
5. Stir in the mango puree and vanilla extract until well combined.
6. Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.