Start by making a mango puree using a blender or a food processor
In a bowl filled with mango juice, add the envelope of gelatin powder. After the gelatin softens a bit, mix with a spoon the contents of the bowl.
Add to the bowl the mango puree and mix well.
Tilt the wine glasses with an angle in a muffin tin and start filling it with the mango mix to about 1/2 –inch below the rim.
Let it cool in the fridge for about 2 hours.
In a saucepan, add milk and pour in the 3 envelopes of gelatin powder and leave it for 5-10 minutes.
Mix the mixture together on medium-low heat.
Add in the sugar and salt and continue mixing till all the sugar dissolves.
Stir in the heavy cream and vanilla after removing the saucepan from the heat.
Leave it to cool down a bit, then fill the cups with the mix and transfer back to the fridge for 2 hours or until they set.