In blender, puree 3/4 cup mango and 1/2 cup milk. Pour remaining 1/2 cup milk into saucepan. Sprinkle with gelatin and let sit until gelatin softens, about 5 minutes. Heat over medium, stirring until gelatin dissolves and milk comes to a simmer. Add mango mixture, cream, sugar, vanilla, cardamom and salt. Cook, stirring, until sugar dissolves. Divide among 10 four-oz. ramekins coated with cooking spray. Cover and refrigerate until set, 5 hours or overnight. Puree remaining 3/4 cup mango, 1/4 cup water and lime juice. Run knife around edges of ramekins; invert onto plates, drizzle with mango puree and garnish with chiles.