- Peel the mango and cut into cubes. Set aside 2 to 3 of the cubes to later cut into smaller pieces to garnish the top of the mousse.
- Place the rest of the mango in a food processor with the icing sugar. Pulse until smooth, and then pour into a medium-sized bowl.
- Place the orange and lime juice in a small bowl. Sprinkle in the gelatine and let stand 5 minutes. Mix in the boiling water. Whisk gelatine mixture into the mango puree. Refrigerate 45 minutes, or until the mixture begins to thicken slightly.
- Whip the whipping cream until stiff peaks form. Whisk 1/4 of it into the mango mixture to lighten it, and then gently fold in the rest of the whipped cream. Divide and spoon the mixture into 6 martini, wine or other decorative glasses. Chill at least 4 hours, or until set. (Can be made a day in advance).
- Garnish the top of the mousse, if desired, with a little whipped cream, some small cubes of mango and a mint sprig.
Recipe Options: If you like the taste of ginger, mix 2 tsp. of freshly grated ginger in with the mango just before you puree it. If you want a slightly sweeter, more tropical tasting mousse, use pineapple juice instead of orange juice. Make papaya mousse by using the peeled and seeded flesh of 2, medium papayas instead of mango.