Step 1: Peel and pit the mangoes. Puree the flesh of 1.5 mangoes in a blender until completely smooth. Finely dice the remaining half-mango and set aside for texture.
Step 2: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
Step 3: Combine the sugar and 1/2 cup of hot water in a large bowl, stirring until the sugar is fully dissolved. Add the bloomed gelatin and stir until clear and dissolved.
Step 4: Stir the mango puree and evaporated milk into the gelatin mixture. Add the ice cubes and stir gently until the mixture begins to cool and thicken slightly. Remove any undissolved ice.
Step 5: Fold in the reserved mango chunks and pour the mixture into individual ramekins or molds. Refrigerate for at least 3 hours or until firm before serving.