1 cup orange juice
3 packets unflavored gelatin
5 medium, very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping
Pour orange juice into a small heat-proof bowl and sprinkle the gelatin over it. Set aside for 5 minutes.
Peel mangoes, cut fruit from pits and puree in blender or food processor. You should have 4 cups of puree. Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
Warm the juice and gelatin over a bowl of hot water until liquid and smooth. Whisk the gelatin/orage juice into the mango mixture. Stir in the whipped topping.
Fill a 10 cup mold with ice water, then pour all the water out. Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, 2 to 4 hours.
To serve, wrap a warm, damp towel around the mold. Invert a serving plate over the mold and, holding plate and mold together, quickly turn plate upright. Lift the mold away carefully.
Garnish with fresh fruit if desired. Serve cold.