Break eggs one by one. Take three whole eggs and two yolks into a bowl and whisk. Add one cup of castor sugar and mix. Cook on a double boiler till thick.
Beat one and a half cups of fresh cream. Add mango pulp and mix. When the egg mixture thickens remove from the double boiler. Strain and cool.
Dissolve gelatin (add a little water to the gelatin and place in the microwave oven for fifteen seconds). Add this to the egg mixture. Add the cream mixture to the egg mixture and mix well.
Pour this mixture into the ramekin moulds and set in the refrigerator for three to four hours. Peel and thinly slice the mango.
Whip the remaining cream with two tablespoons of castor sugar and transfer into a piping bag fitted with a star nozzle.
Once the soufflé is set, place the mango slices on the top along the outer circumference of the ramekin moulds. Pipe fresh cream in the centre and serve immediately.