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Blend the mango chunks in a blender or food processor until completely smooth. Pass the purée through a fine-mesh strainer into a small saucepan, pressing with a spoon to extract as much liquid as possible; discard any fibrous solids. You should have about 1 cup of smooth purée.
Pour the cold water into the saucepan with the mango purée. Sprinkle the gelatin powder evenly over the surface and let it sit undisturbed for 3 minutes, until the gelatin has absorbed the liquid and the surface looks matte and slightly wrinkled.
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