Vanilla Mango Cream
For the sauce, peel mango peel, remove the pit and dice.
Soak the gelatin in cold water until softened, about 10 minutes.
Puree the diced mango with honey and lemon juice. Squeeze gelatin well and warm up with orange juice until the gelatin has dissolved. Stir in pureed mango and spoon into a piping bag. Pipe mango mixture into dessert glasses. Chill the glasses in the refrigerator until the mango sauce is slightly thickened.
Stir and boil the milk with the vanilla pod and seeds. Remove from heat and let cool.
Beat the egg yolks with the sugar in a bowl until creamy. Slowly stir the hot milk into the egg yolk cream, then pour everything back into the pot and beat on low heat, stirring constantly, be careful not to boil the egg yold mixture. Strain through a fine sieve and stir in the gelatin. Beat the cream until stiff and gently fold into the egg yolk mixture. Spoon the cream filling into the glasses and chill in refrigerator for about 4 hours. Serve cold.