Gelatin (I have a leaf) soak in cold water and allow to swell. Puree slightly warm up, otherwise when adding gelatin, lumps may form. My mango is not very sweet, so at this stage I added powdered sugar to the puree.
Put 2 tablespoons of mashed potatoes in a separate container and heat well, dissolve the pressed gelatin in it. Add to the rest of the puree and mix well.
Spread the puree on the molds and send them to the refrigerator until completely solidified.
PS I have a very bad separated from the form of the fruit layer, or it was necessary to lubricate it with vegetable oil, or it is best to use silicone molds.
After making sure that the mango layer is frozen, we prepare a creamy one. Soak the gelatin in cold water. In two containers separately, set aside three tablespoons of cream. Heat the remaining cream, add powdered sugar, and mix. Heat 3 tablespoons of cream and place the chocolate cut into pieces in them, stir until smooth and smooth. Combine with warmed cream and stir well.
Heat the second 3 tablespoons of cream and dilute the pressed gelatin in them. Combine with the main cream and mix well.
Spread the cooled cream layer over the mango and send the dessert to the refrigerator for at least 3 hours.
Release the dessert from the molds (I wrapped them with a hot kitchen towel, which I heated in the microwave), serve with mint sprigs and almond candy.