For the syllabub, whip the cream until slightly thickened and stir through the honey, lime juice and zest. Leave to sit for 2-3 minutes.
For the purée, blend the mango, honey and lime juice in a blender or food processor until smooth.
Spoon a third of the mango purée into the base of a tall wine glass. Add a third of the whipped cream mixture. Continue to layer up to the top of the glass.
Arrange the sliced mango around the top and garnish with mint. Chill until ready to serve.