Mango Cream Stack

For Mango Creme:

Place mangoes, juices, sugar and salt in blender. Pulse until mixture is smooth. Fold mango puree mixture into the whipped cream, chill in the refrigerator.

Preheat oven to 400º F / 200º C. Line a baking sheet with non-stick aluminum foil. Brush one side of each won ton with melted butter. Place won tons butter side up on prepared baking sheet. Bake until browned, 6 or 7 minutes. Transfer to a wire rack to cool completely.

For Mango Glaze:

Sprinkle gelatin on top of the water; let rest for 5 minutes. Place mango juice in a saucepan and bring to a boil. Remove juice from heat; add gelatin, stirring to incorporate. Cool slightly and chill in the refrigerator.

For Chocolate Sauce:

Bring cream to a boil. Remove pan from heat. Add the chopped chocolate and butter; let stand just until the chocolate is melted. Whisk until smooth.

To Assemble:

Arrange 2 chocolate wafer cookies on each dessert plate. Spoon the chilled mango creme into a pastry bag fitted with a star tip. Pipe creme over the wafer cookies, top with a won ton; repeat the layers twice more, ending with a dollop of mango creme.