PREPARATION:

1. 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.
2. 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.
3. 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.