In a saucepan, bring the water and sugar to a boil; allow to cool, then add the rum.
Set the ladyfingers upright along the ring of an 8-in. (20-cm) diameter springform pan. Slightly trim the spongecake, place it on the base of the springform pan and brush with the rum syrup.
In a bowl, whip the cream and set aside.
In another bowl, soak the gelatine in the cold water. Set aside.
In a mixer, reduce the mangos to a purée. Set aside.
In a saucepan, heat 1 cup (250 mL) of the mango purée with the sugar. Add the gelatine, mixing with a hand mixer to dissolve the mixture well. Remove from the heat and continue adding the remaining mango purée and blend with the mixer.
Gently fold the whipped cream into the warm mango mixture; pour into the springform pan.
Refrigerate for about 3 hours. When the mousse is firm, garnish with fresh fruit such as strawberries, carambolas, raspberries, kiwis, mandarins, blackberries, lychees, or pineapple.
Melt the fruit jelly and cover the fruit to give a glossy finish.
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