In a small pot, dissolve sugar in clean water. Then heat the water temperature among 50 degree C to 70 degree C, place Gleatine in. Stir until dissolved.
Cut fresh mango in half and then dice the fresh mangos out. Blend well with the gleatine liquid. Blend well.
Add milk, cream and mix well.
Divide into four containers. Chill until firmed.
Before eating, decorate the fresh mango dices.
Notes
Since gelatin sheet and gelatin powder have different bloom values, I recommend using 10g gelatin powder as a substitute to gelatin sheets.