Mango Mousse Trifle

Reserve a few mango slices for decoration. Place mangoes with their syrup in electric blender and blend on medium speed for 1 minute or until pureed OR mash until smooth. Place puree in a large bowl, add orange & lemon rind and sugar. Stir until sugar has dissolved. Sprinkle gelatine over water in a small bowl, stir until combined. Stand bowl over simmering water and stir until gelatine has dissolved. Allow to cool slightly. Gradually add gelatine mixture to mango mixture. Mix well. Refrigerate until mixture is consistency of unbeaten egg white. Beat egg whites in a bowl until firm peaks form and then beat cream until soft peaks form. Fold egg whites and cream into mango mixture. Cut sponge cake into 5cm (2in) cubes and put into a medium sized serving bowl. Sprinkle combined milk and rum over cake. Pour the mango mousse over. Cover bowl and refrigerate for several hours or until set. Beat extra cream until firm peaks form and then spoon into piping bag with nozzle attached. Pipe an edge around the mousse. (I just beat the cream then put the cream on top) Chop reserved mangoes and pile into centre of mousse or place as you like.