Sprinkle the Gelatin Powder (4 teaspoon) over Coconut Milk (100 milliliter) and leave to soften. Stir.
Place Mango (400 gram) and Coconut Milk (200 milliliter) in a blender. Blend to a smooth puree.
Place remaining Coconut Milk (100 milliliter) plus Light Cream (250 gram) with Raw Sugar (1/2 cup) in a heavy bottom pan. Simmer until small bubbles appear at the edges. Stir in the gelatin, then mango puree.
Stand until it becomes slightly cool, then strain into glasses. Leave to set for a few hours or overnight.
Top with Light Cream (to taste), Mango (1), Phalsa Berry (1/4 cup), and some Fresh Mint (to taste).