Peel and roughly chop the Mango; reserve a few slices for garnish if you like, then puree the rest in a blender until completely smooth.
In a small bowl, sprinkle the Powdered Gelatin over about 1/4 cup of cold Water and let it bloom (sit) for 3–5 minutes until the granules have absorbed the liquid.
In a small saucepan, combine about 1/2 cup of warm Water (or adjust to dissolve), the Granulated Sugar and heat gently just until the sugar dissolves and the mixture is warm but not boiling.
Stir the bloomed gelatin into the warm sugar mixture until it dissolves completely, then remove from the heat and let cool slightly for a minute.
Whisk in the Evaporated Milk and a pinch of Salt to the cooled gelatin mixture, then fold this into the mango puree until smooth and evenly combined; taste and adjust sweetness if needed.
Pour the mixture into individual serving cups or a single mold, cover, and refrigerate for at least 3–4 hours (or until fully set).
To serve, run a thin knife around the edges if using a mold and invert onto plates, or simply top individual cups with the reserved Mango slices or a sprig of mint.
