Place the milk, gelatin and mango puree in a blender. Blend until smooth.
Pour milk mixture into a small pan and stir over medium heat, about 5 minutes.
Add the cream, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
Pour into 6 glasses or ramekins so that they are about ½ full.
Refrigerate until set, at least 4 hours. Spoon the mango sauce on top and serve.