Soak gelatin in lukewarm milk and set aside for 4-5 minutes.
Blend cream and condensed milk in a bowl.
Transfer the mixture to the pan and cook at low flame.
Stir continuously and remove it from the pan as soon as it starts to boil.
Whisk in the gelatin. Strain the whole mixture.
Put the diced mangoes in the serving glasses and pour the mixture over it.
Refrigerate for 4-6 hours until set.
Garnish it with fresh mint and serve.