Puree mangoes in a blender until smooth. 

Add the gelatin powder to a microwave safe cup of mango juice or water. Allow it to sit for 10 mins. Stir well. 

Place the cup in a microwave and heat for one minute. Mix and stir the gelatin liquid into the mango puree. 

To create the angled presentation, place the serving glasses in a muffin tray at your preferred angle. You may want to line the tray first with paper napkins so that the glasses stay firm.

Carefully pour the mango mixture into the serving glasses.

Place the tray in a refrigerator and chill for 2hrs to let the mango mousse set.

Soak the dates in ¼ cup milk for 15-20 mins to allow it to soften. 

Heat butter/ghee in a pan and roast the vermicelli until it turns golden brown. Transfer to a bowl and keep aside. 

In the same pan, roast cashews and almonds, transfer, and chop into bite sized pieces. 

Pour the remaining milk to a separate pan and bring to boil on a high flame. Then lower the flame and heat it till it is reduced to half. 

In the meantime, blend dates along with 2-3 tbsp of its soaking milk to make a paste. Keep aside. 

Add the roasted vermicelli to the reduced milk pan, followed by adding condensed milk. 

Add the dates puree and sugar, stir well. You can add more sugar if needed. 

Simmer for 10- 12 mins, it will turn slightly thick. Take the pan off from the flame and allow it to cool down completely. Your Kheer is ready.

Pour the Kheer to the prepared mango mousse filled serving glasses, and chill for 20 mins. Top with chopped nuts.