1. Prepare the Crust:

1. Puree the mangoes in a blender until smooth.
2. In a saucepan, heat the heavy cream and sugar over medium heat until sugar dissolves. Do not boil.
3. Sprinkle gelatin over water and let it bloom for 5 minutes. Then heat gently until dissolved.
4. Combine mango puree, cream mixture, gelatin, and vanilla extract. Mix well.
5. Pour into serving dishes and refrigerate for at least 4 hours or until set.