Sprinkle the gelatin over warm water in a small bowl. Let it bloom for 5 minutes, then microwave for 10 seconds until fully dissolved. Set aside to cool slightly.

Blend the mango puree with sugar and lime juice until smooth. Stir in the dissolved gelatin.

In a separate bowl, whip the heavy cream to soft peaks.

Gently fold the whipped cream into the mango mixture in two additions until no white streaks remain.

Divide among serving glasses and refrigerate for at least 4 hours or overnight until set.

Garnish with fresh mango cubes and a mint leaf before serving.