In a saucepan, add 2 tbsp of water. Sprinkle the gelatine over the top and let it sit for two minutes.
Add the thickened cream to the gelatine. Heat the cream on medium-low and stir until gelatine is completely incorporated. Remember to watch it and not let the cream boil.
Optional Step: While the cream is warming through, melt the mango sorbet in another saucepan on medium heat. This will make it quicker and easier to combine with the cream.
Once the gelatine has fully dissolved, add the mango sorbet (frozen or melted) and stir. Continue to heat on medium and stir the mango mixture until smooth.
Add the lime juice and taste check. Adjust the sweetness and sourness to your liking.
Add chopped pieces of fresh mango (if using) into the moulds, then pour the mixture over the top. (roughly 125 ml each mould give or take)
Put a tea towel on the kitchen bench. Tap the bottom of the moulds on the tea towel to release and burst any air bubbles in your mango puddings.
Let the moulds set for at least 5 hours in the refrigerator. Overnight is ideal.
Add any toppings before serving.