Heat milk with sugar till sugar just dissolved. Remove from heat and leave to cool.
Stir mango puree and yogurt into cooled milk. Strain for a smoother texture.
Dissolve gelatin in 100ml hot water.
Stir cooled gelatin solution into mango yogurt mixture. Blend well.
Pour 1/2 mango yogurt mixture into jelly mold, chill for 20 minutes, top with cubed mangoes and pour in the remaining mango yogurt mixture.
Chill for 3 hours before serving.
Notes:
You can do half recipe by reducing all amounts by 50%
