Cut Mango (2) into pieces and place in a blender, puree to smooth.
Place the mango puree into a measuring cup and top it up with orange juice to Orange Juice (1/2 cup) and stir well with the Lemon Juice (1 tablespoon) and Caster Sugar (4 tablespoon).
In a small bowl, soak the Gelatin Powder (1 tablespoon) with Water (1 tablespoon).
Dissolve the soak gelatin under double boiler, then pour the melted gelatin into the mango puree. Keep stirring the mixture for about a minute and pour into serving cups to 3/4 full.
Then place the mango jelly in the refrigerator to chill for about 1 hour or the top is a little firm to touch.
In a small bowl, soak the Gelatin Powder (2 teaspoon) in Water (1/2 tablespoon). Set aside.
Place the Milk (200 milliliter), Caster Sugar (1 tablespoon), and Vanilla Extract (1/2 teaspoon) together in a small pot at low heat and stir the sugar till dissolved. Drop the soaked gelatin into the milk liquid and stir well again till gelatin melted and leave to cool.
Take the mango jelly out from the refrigerator and pour the a layer of milk liquid on top.
Then place the jelly back into the refrigerator to chill till set, for at least 2 hours or longer.
Lastly, cut half of the Mango (1) and puree to smooth. Cut another half of the mango to cubes. Spoon some mango puree on top of jelly with mango cubes before serving. Enjoy!