In a medium saucepan, combine mango flesh, lime juice, and caster sugar. Cook over medium heat, stirring occasionally, for about 5–7 minutes until the mixture thickens.

Blend the thickened coulis until smooth, reserving half for serving and setting aside the other half to cool.

In a large saucepan, mix full cream, whole milk, and remaining mango coulis over medium heat. Stir in caster sugar and optional vanilla paste until it reaches a gentle simmer, about 5 minutes.

In a small bowl, sprinkle gelatine powder over cold water and let it bloom for about 5 minutes.

Whisk the bloomed gelatine into the hot cream mixture until fully dissolved, about 1–2 minutes. Mix in fresh lime zest.

Pour the mixture into individual cups, cover with plastic wrap, and refrigerate for at least 2 hours until set.

Once set, remove from refrigerator, top with reserved mango coulis, and garnish as desired.