To make the mango jelly: Puree mango and lime juice in a liquidiser or food processor. Pour into a measuring jug, you need 250ml of puree. Add water/orange juice if necessary to top it up to 250ml.
Place sugar and orange juice into a small saucepan over medium heat. Stir until sugar has dissolved. Pour the liquid into a bowl. Sprinkle with gelatine and stir for 1-2 minutes or until the gelatine has dissolved.
Stir mango puree into the gelatine mix and ladle into four 150ml jelly moulds or ramekins. Cover with cling film and chill overnight.
Just before serving, gently mix the pineapple, peach, passion fruit pulp and orange juice together.
Dip the moulds in hot water, then turn the jellies out onto four dessert plates. Spoon the fruit salad around them.