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NOTE: If you use canned mangos, use the liquid from the can instead of the water to soften the gelatin.
Soften the gelatin in cold water or liquid from the canned mangos for at least 2 minutes.
Then place in the microwave on High (100%) for 30 – 40 seconds; stir once until the gelatin has completely dissolved. Set aside.
Place the mango pulp and condensed milk in a blender. Puree until smooth.
Now, pour the gelatin into the mango mixture. I used a small strainer in case any lumps were left in the gelatin. Mix well until creamy and smooth, about 30 seconds.
Immediately pour into the pie crust. Refrigerate until set, for about 2 hours.
Garnish with fresh mango or whipped cream before serving.