1.Stir wine and sugar in small saucepan over low heat until sugar dissolves. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.
2.Sprinkle gelatine over the water in small heatproof jug and stand jug in small saucepan of simmering water. Stir until gelatine dissolves.
3.Add gelatine mixture and lemon juice to wine mixture, whisk to combine. Allow to cool.
4.Arrange mango in six ¾ cup (180ml) serving glasses. Pour wine mixture over. Cover; refrigerate overnight or until firm.
When dissolved gelatine is added to a mixture, both should be roughly the same temperature.Note