1. Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk. Pour into two 6- to 8-oz. heart shaped molds and chill until set. 2. Meanwhile, simmer puréed mango, wine, sugar and cinnamon over low heat for 10 min. Let cool and remove cinnamon stick. 3. Unmold each onto a dessert plate and top with mango sauce.