In a bowl, sprinkle the gelatin over the water and allow to bloom for 5 minutes. Set aside.
In a small saucepan or microwave oven, heat half the coconut milk with 125 ml (1/2 cup) of the sugar until it melts. Remove the saucepan from the heat. Add the gelatin and stir until it dissolves. Stir in the remaining coconut milk. Transfer to a bowl.
Over an ice bath, cool the mixture, stirring with a whisk, until it thickens and begins to set.
In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Set aside.
In another bowl, whip the cream until stiff peaks form
With a spatula, gently fold the cream and meringue into the coconut milk mixture. Spoon into six dessert cups alternating with the mango mixture to create 2 layers. Refrigerate for at least 2 hours.
Brunoise is a technique that involves cutting the fruit or vegetables into small dice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.