Cut mango into 1/4 in cubes to make 1/2 cup. Chop remaining mango to Make about 1 1/2 c. Puree with 1 c cold water until smooth.

Sprinkle gelatin over remaining 1/4 c cold water in a bowl; let soften for several min.

Combine sugar and milk in a 2 qt saucepan. Cook, stirring, over med-low heat, until sugar dissolves. Remove from heat; add softened gelatin and stir untl dissolved.

Add coconut milk and mango puree; whisk until bleneded. Fold in diced mango. Pour into a 1 qt mold or divide among 5 ramekins. Cover and chill until firm, about 3 - 4 hours.