Puree mangoes, orange juice and lime in a food processor or blender until smooth. Pour puree into a medium saucepan and add sugar. Stir mixture over medium heat until sugar dissolved and bring to a simmer.
While the mango mixture heats, sprinkle gelatine over water and allow to hydrate before whisking to combine. Stir gelatine mixture into hot mango mixture and whist until gelatine is completely dissolved and combined.
Pour jelly into serving vessels, cover and refrigerate at least 4 hours or until set.
Serve with cream and diced mango.
Notes: Jelly pots will keep covered in the fridge for 3-4 days.