Mix the cream cheese with yoghurt and 100ml lime juice and 75g sugar. Soak the gelatine in cold water, squeeze it out and melt it in a small saucepan. Stir 1 to 2 tablespoons of the cream into the gelatin and stir until smooth. Take the pot off the stove. Now stir this back into the rest of the cream quickly and stir until smooth. This prevents unsightly gelatine flakes. Beat the whipped cream and fold into the mixture. Put the cream in a bowl and chill for at least 4 hours.
Now peel the mango, dice the pulp and puree with the rest of the lime juice, add sugar to taste and serve with the cream.
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