Heat mango juice in a saucepan over low heat. Soak gelatin in a cup of cold water, squeeze. Remove mango juice from heat, add gelatin, cool.
Beat the cheese and sugar in a bowl until it becomes fluffy, then add the mango juice with gelatin. Put the resulting mixture into molds and refrigerate for 2 hours. Serve in the same molds, garnished with strawberries, raspberries and blueberries.