Beat the cream cheese: Place 250 g of room-temperature cream cheese into a large mixing bowl. Add 30 g of granulated sugar. Using an electric hand mixer, beat until the mixture is completely smooth, silky, and free of any lumps.

Add cream and mango puree: Pour in 260 g of heavy cream and mix until well combined. Add 100 g of mango puree and continue mixing until the texture is uniform with no clumps.

Melt and add the gelatin: While preparing the mixture, soak 10 g of gelatin sheets in cold water until softened (about 5–10 minutes). Squeeze firmly to remove excess water. Add the softened gelatin to 60 g of warm milk and stir until completely dissolved. Pour this gelatin-milk mixture into the cream cheese mixture and mix thoroughly until fully incorporated.

Pipe and freeze: Transfer the mousse mixture into a piping bag. Pipe it into your prepared mold or individual cups, filling evenly. Place in the freezer for 4 hours to allow the mousse layer to set completely.

Blend the mango base: In a food processor or blender, combine 125 g of mango flesh, 65 g of milk, and 5 g of freshly squeezed lemon juice. Blend until completely smooth with no fibers or lumps.

Melt the gelatin: Soak 7 g of gelatin sheets in cold water until softened. Squeeze dry. Add the gelatin to 65 g of warm milk, along with 8 g of granulated sugar, and stir until both the gelatin and sugar are fully dissolved.

Combine: Pour the gelatin-milk mixture into the blended mango mixture. Stir thoroughly until well combined and smooth. This is your mango pudding mixture.

Layer the pudding: Remove the mold from the freezer after the mousse layer has set for 4 hours. Carefully remove the dessert from the mold. If using individual cups, this step is not needed. Gently and slowly pour the mango pudding mixture over the frozen mousse layer, covering it evenly.

Chill to set: Place the assembled dessert in the refrigerator and chill until the pudding layer is completely firm and set. This typically takes at least 4 hours, but overnight is ideal for best results.

Unmold and decorate: Pipe a small amount of heavy cream on top for decoration and garnish with fresh mango cubes. Serve chilled and enjoy.