Place the papaya, lemon and orange zest, and 1/4 cup of the sugar in a mixing bowl and gently toss. In a separate mixing bowl, cream the remaining 2 tablespoons of sugar with the sour cream and cream cheese until smooth.

In another mixing bowl, dissolve the gelatin in the cold water. Stir in the boiling water to dissolve thoroughly, and then stir in the passion fruit Juice. Fold into the cream cheese mixture, and then fold in the whipped cream until incorporated.

To assemble the terrine, drain the papaya and lay out on paper towels. Place a thin layer (about 1/8 inch) of the cream cheese mixture in the bottom of a lightly oiled loaf pan and spread out evenly. Place a layer of the papaya slices on top of the cream cheese, and continue layering alternately, finishing with the cream cheese mixture. Place in the refrigerator overnight to completely set.

To prepare the mango water, combine the mango juice, sugar, and water in a saucepan. Bring to a boil, reduce the heat to medium-low, and simmer for about 15 minutes, stirring constantly. Strain, then transfer to a bowl, add the lime Zest, and chill.

To serve, run a knife around the inside edge of the pan and gently and quickly turn over onto a serving platter. Slice the terrine with a sharp knife, and lay a slice of it in the center of each serving plate. Spoon the mango water around the edge of each slice.