Method
1 Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a small pan of simmering water, stirring gelatine, until dissolved.

2 Combine sugar and extra water in a medium pan. Stir over a low heat until sugar is dissolved. Bring to boil, boil, without stirring, for 2 minutes. Remove from heat and stir in gelatine mixture.

3 Blend or process mangoes until smooth (you will need 1 2/3 cups mango puree). Transfer to a large bowl and stir in coconut cream, gelatine mixture and lime juice. Cool for 20 minutes.

4 Fold whipped cream into mango mixture. Divide half the mango mixture between 8 serving glasses (1-cup capacity). Top with meringues, then some of the extra sliced mangoes. Spoon remaining mango mixture into glasses. Refrigerate for several hours or until mousse is set.

5 Serve mousse decorated with remaining extra sliced mangoes and fresh mint leaves.