Cut the mango meat into cubes or scoop with potato baller. Shred the buko.
Mix and season with salt and sugar according to taste.
Beat the cream with 1/2 teaspoon salt and 1/4 cup sugar .
Chill in the refrigerator. Meanwhile, cook the gulaman in 1 1/2 cup water and 1/2 cup sugar.
When the gulaman is ready, mix the mayonnaise and the cream in the mango mixture, then pour the gulaman.
Mix well. Pour the mixture into a mold.
When set, put on a platter and garnish with red cherries and parsley.
Serve cold. Good for 6 persons.