1. mangoes from the peel, cut the pulp from the stone. Cut ¼ of the pulp into Vz cm cubes, sprinkle with 3 tbsp juice of one lemon and put to cool. Roughly chop the rest of the pulp and blend it with the remaining juice of one lemon in a kitchen blender. Take 8 tbsp of the fruit puree and divide it evenly into 4 glasses (250 ml each). Cut the cookies diagonally into 3 pieces, sprinkle with coffee liqueur and leave to soak for 5 minutes.
Spread the cookies evenly over the mango puree.
Soak gelatine in cold water. Cut vanilla bean in half lengthwise, scrape out pith. Boil wine with brown sugar, vanilla bean and pulp until syrupy. Remove vanilla bean, add orange liqueur. 3.
Squeeze out gelatine and let it melt in the warm syrup. Add to mango puree in hand mixer form, whisk well one more time. Pour into a large enough bowl. Set aside to cool for 30-40 minutes, until the mixture begins to gel. Whip the whipped cream until stiff, gently fold into the puree with the mango cubes, a little at a time, using a pastry spatula. Divide the mousse among the glasses.
Leave to cool for at least 4 hours.