Let's start cooking!
Soak the gelatin sheets in cold water until soft - at least ten minutes. Remove the rind of the lemons with a fine grater. Squeeze the lemons and weigh out 90 g lemon juice.
Mix the sugar with the eggs and the lemon juice, and bring to the boil, stirring all the time. Pour the mixture in a mixing bowl and add the gelatine leaves, zest and Limoncello. Mix in the mascarpone, pour into a deep tray and refrigerate until firm.
Cut the mango into small cubes. Cut 4 cubes from the mascarpone limoncello jelly to the size of the Almond Thins and place on top of the Almond Thins. Place a spoonful of diced mango on top and finish with a basil leaf.