In a large mixing bowl, whip the heavy cream until stiff peaks form, about 3–5 minutes. Fold in the sweetened condensed milk until well combined.

Pour 1/4 cup of mango juice or water into a bowl and sprinkle gelatin over it. Let it sit for 3–5 minutes, then microwave in 10-second intervals until fully dissolved.

Peel and cube the ripe mangoes, then blend them until smooth. Combine the dissolved gelatin with the mango puree and blend again until incorporated.

Gently fold the mango mixture into the whipped cream until uniform in color and texture.

Distribute the mixture into serving glasses and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, or preferably overnight.

Once set, garnish with whipped cream, diced mango, or toasted coconut. Serve chilled.