For Christmas 2006 I decided to do something different...a tropical Christmas dinner. I used this recipe for our dessert. I have to confess that though all of my selections didn't go over wonderfully, THIS DESSERT recipe sure did. I did make some minor modifications to reduce the calorie content a bit more. I used splenda in place of sugar and Cool Whip Free for the whip topping. I liked it some much and it was so easy I decided to get creative. I modified this recipe into a pina colada mousse...which I placed in ready-made Kebbler mini graham cracker crusts. To do this I replaced the mango with banana (for texture), pineapple, coconut extract (again trying to control the amount of fat) and four tablespoons of shreaded coconut (couldn't leave it out all together...I also toast a bit to sprinkle on top)...it turned out wonderfully.