Put the sugar and egg yolks in a bowl. Mix together with a fork then put over a pan of simmering water and use a whisk to beat until pale, fluffy and tripled in volume. Remove from the heat.
Fold the mango puree into the egg and sugar mixture.
Whisk the cream until it thickens but doesn't go too stiff. Mix the cream into the mango mixture.
Line 3 ramekins with cling film. Pour the mixture into the ramekins. Put in the freezer for 2 hours.
When ready to serve, turn the ramekins upside down and pull gently on the cling film to release the parfait.
How to make the Lime Ginger Jelly
Soak the gelatine leaf in cold water for up to 5 minutes or until soft.
Put the lime juice and sugar in a bowl. Heat in the microwave till the sugar dissolves and the juice is hot.
Add the soft gelatine leaf to the lime juice. Stir in so it dissolves and add the grated ginger.
Put in the fridge till ready to serve. Keep taking it out and stirring, especially if you want it to be more like a glaze than a jelly. Serve on the side as a jelly, or on the top as a glaze, but only if it hasn't set as much as in the picture below.
Nutritional information is approximate and a guideline only.