Step 1

Process the canned mango in a food processor until smooth. Transfer to a large bowl.

Step 2

Place 185ml (3/4 cup) of the reserved syrup in a heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the pan to come halfway up the side of the bowl. Whisk the mixture with a fork until the gelatine dissolves.

Step 3

Place the sugar and 185ml (3/4 cup) of the mango nectar in a medium saucepan over medium-low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Set aside to cool.

Step 4

Add the gelatine mixture, mango nectar mixture, evaporated milk and remaining mango nectar to the mango puree. Whisk until smooth. Divide among eight 250ml (1-cup) capacity serving glasses. Place in fridge for 6 hours or until set.

Step 5

Top with cream and fresh mango, if desired.