Wash the orange, and grate the zest. Juice the orange.
Soften the gelatin in water. Microwave until it has completely dissolved.
Put the mascarpone, yogurt and granulated sugar in a bowl and mix together well. Add the juice.
Put the milk, mango puree and gelatin in a pan and heat. Warm until the edges are starting to bubble.
Add the Step 4 liquid and grated orange zest to the Step 3 mixture and mix. Put the bowl over a bed of ice water to cool.
In another bowl, beat the heavy cream until it's very thick. Add this to the Step 5 mixture and mix.
Chill the Step 6 mixture by suspending the bowl over ice water until it's very thick and creamy. (Or you can refrigerate for about 30 minutes.)
Pour into molds of your choice, and chill until set in the refrigerator. (The color will vary depending on the color of the mango puree.)
Make the berry jelly: Soften and dissolve the gelatin as in Step 2. Put all the ingredients in a pan and heat. (Strain it through a sieve just in case.)
Put the bowl with the jelly over ice water to cool. (If the jelly is too warm the mousse will melt).
Pour the chilled jelly over the Step 8 mousse, and chill again in the refrigerator.
Top with fruits.
Story Behind this Recipe
I tried making a mousse using oranges from Ehime prefecture and mango puree, and it was delicious.
The amount of juice you can get out of an orange will vary depending on its size. If you don't have enough for the jelly, add 100% orange juice. (I used POM juice). Aadd the orange zest. It makes a total difference to the aroma and flavor.