Peel and cube the 2 mangos then pop them in a food processor and blend until smooth.
Prepare the gelatin: Dissolve the gelatin in hot water until smooth, let it cool slightly.
Whisk the mango pulp, yoghurt, caster sugar and lime juice together until smooth.
Fold in the slightly cooled gelatin. Then whip the fresh cream until soft peaks form (make sure it's not too stiff), before gently folding it into the mango mixture.
Pour into ramekins or glasses and refrigerate for at least 4 hours or until set. Decorate with fresh granadilla pulp and a dollop of double cream yoghurt.
