Method

• 1.
  Starting at the bottom, line six 150ml dariole moulds with mango, slightly overlapping the slices and working your way up the sides.

• 2.
  Once the sides are covered, use remaining mango to fill in centres.
• 3.
  Soak gelatine leaves in cold water in a small bowl for 5 minutes.
• 4.
  Combine orange juice and sugar in a saucepan over low heat and stir until sugar is dissolved.
• 5.
  Squeeze out gelatine leaves and add to warm orange juice mixture, stirring until dissolved. Add Cointreau, cool slightly, then pour into dariole moulds until full. Chill for at least 4 hours until set.
• 6.
  For the coconut custard, combine custard powder and sugar in a bowl with 2 tablespoons of coconut cream, stirring to a smooth paste. Place remaining coconut cream in a pan, bring to the boil, then pour in custard mixture. Reduce heat to low and cook, stirring, until thick and smooth. Remove from heat and add Cointreau. Transfer custard to a bowl, cover surface with plastic wrap and chill until ready to serve.
• 7.
  To serve, run a knife around edge of moulds and carefully ease jellies out onto plates. Serve drizzled with coconut custard.