Sprinkle 1 ½ teaspoons of powdered gelatin over ½ cup of water in a small saucepan. Allow the mixture to sit for about 3 minutes until the gelatin softens.

Gently warm the gelatin-water mixture on low-medium heat, stirring continuously until fully dissolved, about 2-3 minutes.

Once dissolved, add ¼ cup of sugar, stirring until dissolved. Remove from heat and whisk in 1 ¼ cups of mango purée, ¾ cup of thickened cream, and ½ teaspoon of vanilla extract until smooth.

Pour the creamy mango mixture into ramekins or small containers, filling them about three-quarters full to ensure proper setting.

Place the molds in the refrigerator and chill for at least 3 hours, or until firm to the touch.

Serve straight from the containers or unmold onto dessert plates if desired.