Spray six 2/3- to 3/4-cup souffle dishes with nonstick vegetable oil spray.

Pour 2 tablespoons water into a small saucepan.

Sprinkle gelatin over the water and let it stand for 10 minutes to bloom.

Stir the gelatin mixture over low heat until the gelatin dissolves completely.

Remove the saucepan from the heat.

Puree the chopped mangoes in a food processor until smooth.

Transfer 1 1/3 cups of the mango puree to a medium saucepan and warm over low heat.

Mix in the dissolved gelatin, buttermilk, 1/2 cup sugar, 1 tablespoon lemon juice, and a pinch of salt into the warm mango puree.

Strain the mango mixture into a bowl to remove any lumps or seeds.

Divide the strained mango mixture evenly among the prepared souffle dishes.

Chill the souffle dishes in the refrigerator until the flans are set.

Combine 1 1/2 cups water, 1/3 cup sugar, and grated lemon peel in a medium saucepan.

Scrape the seeds from the vanilla bean into the saucepan and add the bean itself.

Stir the mixture over medium heat until the sugar dissolves completely.

Increase the heat and boil the mixture until it is reduced to 1/2 cup, approximately 20 minutes.

Strain the lemon syrup to remove the lemon peel and vanilla bean.

Mix in 2 teaspoons of lemon juice into the strained syrup.

Chill the lemon syrup in the refrigerator until cold.

Combine the orange segments, sliced mango, and thinly sliced fresh mint leaves in a bowl to create the orange and mango salad.

Run a small knife around the edges of the mango flans to loosen them from the dishes.

Invert the flans onto individual serving plates.

Surround each flan with the orange and mango salad.

Drizzle the chilled lemon syrup over each flan and salad.