Peel mango, cut flesh from stone and dice half of it. Cut remaining mango into slices and leave for garnish. Cut avocado in half, remove pit, scoop out flesh with spoon and mash on the spot with mango cubes, orange liqueur, powdered sugar, honey and crème fraîche.
Pour the mixture into 4 small dessert bowls or cups lined with cling film (capacity about 150 ml), spread smoothly and freeze for about 3 hours. Before serving, turn the cream out onto plates using the cling film and decorate with the remaining mango slices and fresh fruit.
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