Combined jelly crystals, gelatine, castor sugar and water in a large heatproof jug. Stir until crystals are dissolved. Cool at room temperature for 20 minutes.
Meanwhile, peel and cutaway mango flesh. Blend until smooth. Stir 1 1/2 cups mango purée into cooled jelly mixture. Reserve any remaining purée for another use. Stir in coconut cream and juice. Pour mixture into prepared pan. Cover and refrigerate overnight or until firm.
To serve, place a plate on top of pan, invert. Fill centre of mango jelly with fruit salad. Decorate with shredded lime rind.
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