- In a bowl, sprinkle the gelatin on 125 ml (1/2 cup) mango juice. Let bloom for 5 minutes.
- In a saucepan, heat the remaining mango juice and sugar, stirring until the sugar dissolves. Remove from the heat. Add the gelatin mixture and stir until dissolved. Pour into a 20-cm (8-inch) Pyrex dish. Refrigerate for 2 hours.
- With a knife, cut the jelly into small cubes.
- Divide the jelly cubes among 6 250-ml (8-oz) tumblers. Add the cranberry juice and garnish with a scoop of sorbet.