Rinse the fruit, dry and sprinkle with sugar. Drizzle with lemon juice and set aside.
Soak the gelatine in cold water. Remove the peel of the mangoes with a peeler, cut the flesh from the pit, puree, and strain through a sieve. Squeeze out the gelatine. Dissolve the gelatin with a little water in a small pot. Stir 1 tablespoon of the mango puree into the gelatin, then fold into the rest of the mango puree and season with lime juice. Whip the cream until stiff, and fold into the mixture. Refrigerate for at least 2 hours.
Preheat the oven to 180°C (approximately 350°F). Cut the strudel into 4 18 x 20 cm (approximately 7 x 7.5 inch) pieces. Line small oven proof ramekins with it and bake in the oven until light brown. Remove and let cool. To serve, add the pastry to a plate, top with the fruit salad and the mango mousse, and sprinkle with the pistachios.