Mango mousse

Soak the gelatin in cold water.

Mash the mango with the dates until a puree is obtained. If it is too thick, add a splash of water and mash again. Reserve a little of the mixture to put on top when it sets.

Heat the mango puree in a saucepan and stir until it starts to boil. Just when it boils add the drained gelatine leaves. Stir well until dissolved.

Incorporate the beaten cream cheese and mix until everything is integrated.

Pour the mixture into small glasses and refrigerate for at least 4 hours.

Once set, add a layer of the reserved mango puree and decorate as desired.