PREPARATION:
- Process enough of the mangoes in blender or food processor container fitted with metal blade to make 1 cup purée. Thinly slice remaining mangoes; cover. Refrigerate; reserve for garnish.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Beat egg yolks with whisk in heavy 1-quart pan. Whisk in orange juice, 1/4 cup sugar, lemon juice and salt. Cook over medium-low heat, stirring constantly, until mixture has thickened enough to lightly coat metal spoon. Remove from heat; add softened gelatin and stir until dissolved. Stir in mango purée and rum. Refrigerate until mixture mounds slightly when dropped from spoon.
- Beat egg whites in large bowl with electric mixer at high speed until frothy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form; fold into mango mixture. Without washing bowl or beaters, whip 1/2 cup cream until soft peaks form. Fold into mango mixture. Spoon into glass serving bowl. Refrigerate until firm, 3 to 4 hours or up to 24 hours. Just before serving, whip remaining 1/2 cup cream until soft peaks form. Garnish mousse with reserved mango slices, whipped cream, orange peel and mint.