Puree mango: Place the mango chunks in a blender or food processor and blend until it becomes a smooth mango puree.
Bloom the gelatin: Pour 1 cup of the water into a small bowl and sprinkle the gelatin over the top. Stir to combine and set aside to let the gelatin “bloom” or rehydrate.
Simmer mango mixture: In a medium saucepan, combine the mango puree, remaining water and honey. Bring to a simmer over medium-low heat and gently simmer for 2-3 minutes.
Whisk in gelatin: Remove the saucepan from the heat and whisk in the gelatin mixture until the gelatin has dissolved. Place saucepan over low heat if needed but make sure the mixture is not boiling when you whisk in the gelatin or it could weaken the gelatin protein and your jelly may not set.
Strain mixture: Pour the mixture through a fine mesh sieve into a large glass measuring cup or bowl to catch any lumps or bits of gelatin that did not dissolve.
Assemble and chill: Divide the jelly mixture between 4 to 6 small jars or serving glasses. Chill in the fridge until set (about 3-4 hours). Timing will depend on the temperature of your fridge and the depth of the jelly in the jar or glass.
Serve: Serve as is or add some toppings and enjoy! The mango jellies can be stored covered in the fridge for up to 1 week.