2 cups mangos (from 2 ripe mangos or 2 cups of frozen chunks, thawed)
1 cup thawed Goya guava pulp
1 envelope plus 1/2 teaspoon unflavored gelatin
2 tablespoons water
3/4 cup whipping cream
1/3-1/2 cup sugar (for sweeter mangos, use less sugar)
1/2 teaspoon vanilla
4 ounces of cream cheese, cut into small chunks and allowed to warm to room temperature
Puree mangos in blender until smooth. Pour into medium mixing bowl. Pour guava pulp into another medium mixing bowl.
In small pyrex bowl, sprinkle gelatin over water and let soften for about 5 minutes. Place pyrex bowl in small saucepan. Add water to pan until it reaches about 1 inch below pyrex top. Simmer water until gelatin has dissolved.
At the same time, heat cream and sugar in clean saucepan until almost boiling. Remove from heat and whisk in cream cheese chunks until most has melted. Whisk in vanilla and gelatin. Pour 2/3 mixture into mango puree. Using mixer, beat until mixture is incorporated. Pour remaining 1/3 cream mixture into guava and beat to incorporate. Taste mixtures for sugar; add more if needed.
Pour mango puree into square or round glass baking pan (about 9x9). Pour guava mixture slowly on top, swirling into mango (this makes it look pretty).
Cover and refrigerate overnight.