Colombian Mango Delight

Heat orange juice in a saucepan over medium heat until steaming, then remove from heat and add the unflavored gelatin packets, stirring constantly until completely dissolved.

Peel and pit the very ripe mangoes, then cut the flesh into chunks and pass through a fine sieve or blend until smooth to create a mango purée.

Combine the mango purée with sugar in a large mixing bowl and stir well to dissolve the sugar completely.

Pour the cooled gelatin mixture into the mango-sugar mixture and stir until evenly combined.

Add the evaporated skim milk to the mixture and whisk until smooth and fully incorporated.

Fold the light whipped topping gently into the mango mixture using a spatula, working in two or three additions to maintain a light and airy texture.

Divide the mixture among four serving glasses or bowls and refrigerate for at least 3-4 hours, or until the gelatin is fully set and the mousse reaches a light, creamy consistency.