Boil the milk with the almond mixture and sugar. Remove the pan from the heat. Stir in the gelatine, pour through a sieve into a bowl, add the cream, stir. Transfer the mixture to the prepared ramekins, leave to cool, cover and chill for approx. 4 hrs.
Purée the mango together with the honey and lemon juice.
Carefully separate the blancmanges from the rim of the mould using the tip of a knife, briefly dip the mould into hot water, then turn out onto a plate. Drizzle the sauce alongside.