Here's my favorite mango recipe.

I won a Gulfshore Life cooking contest

with it in 1991! -Carol Foster, Miami Springs

Bokeelia Mango Mousse

4 cups peeled sliced mangoes

1-1 1/2 quarts water
2 envelopes unflavored gelatin or 1 pkg. of peach jello (and possibly a T. or
so more)
1/2 cup sugar
3 eggs, separated
3/4 cup milk
1/3 cup rum
1 cup heavy cream, whipped
2 cups fresh fruit (sliced strawberries or kiwis, blueberries, raspberries etc.)
1 angel food cake, cubed (buy or make according to your recipe of choice)

In a large saucepan, bring water to a boil and add sliced mango. Simmer
for about 5 minutes until soft and drain. In a blender or food processor,
puree the mango and set it aside.

ln a medium saucepan, mix the gelatin with 1/4 cup sugar (skip the sugar
here if using the peach ), and blend in egg yolks beaten with milk. Let stand
one minute, then stir frequently over low heat until gelatin is completely
dissolved, about 5 minutes. Stir in the pureed mangoes and rum.Pour this
into a large bowl and chill, stirring occasionally, until the mixture mounds
slightly when dropped from a spoon. If you need to speed up this part of
your preparation, add a bit more peach jello powder.

In another large bowl, beat the egg whites until soft peaks form and
gradually add 1/4 cup of sugar and beat until stiff. Gently fold the egg
whites, then whipped cream, fresh fruit and cake into the gelatin mixture.

Turn into a large glass bowl, trifle bowl or individual dessert cups and chill
until set. Garnish with more whipped cream, mango slices or fresh fruit.
Makes about 12 servings.