Pour the cream and milk into a heavy saucepan. Add the gelatin sheets. Place the pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until the sugar has melted. Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency. Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the refrigerator for 6 hours. Add the remaining mango on top of the individual glasses as garnish just before serving.