Light, Light Mango

1 cup mango purée (fresh or frozen)
1 package unflavored gelatin
4 egg yolks
1/2 cup granulated sugar
2 tablespoons flour
3/4 cup heavy cream
2 tablespoons confectioners' sugar
Line six 4-ounce ramekins with plastic wrap. Pour 3 tablespoons mango purée into a small bowl. Sprinkle gelatin over the top. In a medium bowl, beat egg yolks, granulated sugar and flour together on high speed until thick and pale yellow, about 2 minutes. Next, combine remaining mango purée and gelatin with 6 tablespoons cream in a medium saucepan over low heat. Stir for 1 minute to dissolve gelatin. Gradually whisk mango mixture into egg yolk mixture. Scrape the egg mixture back into the saucepan and cook over medium heat (whisking constantly and scraping the bottom and side of the pan) until the custard is thick. Set aside to cool. Beat remaining cream and sugar together until soft peaks form. Gently fold into the mango mixture. Pour into ramekins and refrigerate for 3 hours.

For the Mango Salad:

2 fresh mangoes, cut into cubes
1/2 cup mango purée
1/2 cup sugar syrup (boil 1/4 cup sugar with 1/4 cup water for 5 minutes)
Juice of 1 fresh lime
Chopped mint
2 tablespoons rum
Combine all ingredients and marinate in the refrigerator for 3 hours.

To Serve:

Divide mango salad between 6 white salad bowls. Unmold ramekins on top of the salad. Sprinkle confectioners' sugar over the top of the mousse and caramelize with a butane torch. Dust confectioners' sugar over the salad and the plate to give a "snow effect." Serves 6