Put the mango and sugar in a saucepan with 3 tablespoons of water. Bring to a boil, cover and simmer for 5 min. Transfer to a blender then purée. Portion out the mango purée to eight ramekins then put them in the freezer for 30 min.
Meanwhile, put the gelatin in a microwave-safe bowl, add 3 tablespoons of water and let stand for 1 min. Heat for a couple of seconds in a microwave, then add the hot maple syrup. Mix well to dissolve the gelatin. Stir in the yogurt then mix well. Pour into the prepared ramekins over the mango purée then refrigerate for 2 h.
When ready to unmold, carefully dip the bottom of each ramekin in a pan with hot water briefly (30 sec). Run a thin knife around the edges to help loosen the set yogurt from the inside, then turn upside-down onto serving plates and serve.
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