Cut the mango into small pieces and keep it.
Bring the milk to a boil, remove it from the stove and keep it until lukewarm. Then sprinkle the gelatin over it.
Then put a cup of water in a pan and boil it and put the milk with gelatin in a small pot on it.
Keep it on the stove for a long time on low heat so that the gelatin dissolves well in the milk. Remove from the stove and let it stand in hot water until use.
Take hard and fresh lemons, wash them clean and squeeze them lightly so that the peel comes out like a fine powder.
Whip the cream in a clean, dry bowl, then pour it into a pan (keep a little cream on top for decoration) and add sugar and lemon peels and let it cook.
While stirring the spoon continuously, when the cream is reduced to half, add the milk mixed with gelatin.
Cook for five to seven minutes, add small pieces of mango and remove from the stove.
Pour into small pretty bowls and store in the freezer.