Soak gelatine in cold boiled water for 40 minutes. Then melt in the microwave (20 seconds at a power of 750W)or a convenient way for You. After that, strawberry (4 PCs) and sugar in the bowl of a blender and grind into a puree

Add cheese

Melted gelatin and beat until smooth

Portioned cookie cutters (the size of my molds in the upper diameter 9 cm and height 6 cm)lubricated with a thin layer of vegetable oil (or cover with cling film). Lay the peeled skin and sliced (sharp knife! )thin slices (2-3 mm)of mango. Mango should be laid tightly slice to slice, starting from the bottom, then the sides to the top, stacking one slice to another without overlapping and that there were no gaps, otherwise the mass will emerge and will not be nice! In General, mango is very pliable fruit, and he will "take and take" position. Must be the mango pieces to close the dessert

Put the cheese-strawberry mixture until half of the form and in the middle to put the whole strawberries, trimmed from the stalk, smooth cut up

Spread the remaining mass

Close the remaining pieces of mango. Cover with cling film and put into the refrigerator to harden (1-2 hours)

Frozen dessert flip over on a plate and garnish with remaining strawberries on top and a circle (or how You will prompt Your imagination and taste)

Sprinkle with powdered sugar