Set aside four pieces of mango and blend the remaining mango flesh.
- 2 Melt the jelly cubes in 6 tbsp of hot water. Mix the blended mango with the jelly solution. Allow to cool at room temperature.
- 3 In a separate bowl, whisk the double cream with the sugar and fold in the yogurt. Mix into the mango. Place in four serving bowls. Cover and place in the fridge for 2 hours. Serve chilled.