Mango Mousse in a Pineapple Boat

To prepare the powders: For the flavor powders, preheat the oven to its lowest temperature. Line 2 baking sheets with parchment paper. Cut the mango into very small dice and spread in a single layer on the prepared sheets. Place the mint sprigs to one side on a sheet. Place in the oven, leaving the door open; ideally, the temperature should be about 120 to 140 F. Make sure air can circulate around the baking sheets. Use only the bottom heating element; if the upper element comes on automatically, place a rack above the fruit and put another baking sheet on that rack to block the direct heat. Position a small fan so that it blows into the oven, circulating away any moist air that rises off the fruit. Roll the fruit around to turn up fresh sides every 2 hours or so. Continue until the pieces are completely dried and can be crushed to powder. The mint will dry first. Crush with a mortar and pestle or put the dried pieces in a spice grinder and buzz until powdered. Clean the mortar and pestle or grinder well. Store the powders separately in zippered bags in the refrigerator.

To prepare the pineapple boats: Slice the pineapple in half lengthwise, including the leaves; trim leaves, if necessary. Shave the rounded side of each pineapple half so that it lies flat, cut-side up. Using a knife, hollow out the center of each pineapple half; cut decorative notches around the edges.

To prepare the mango mousse: In a medium mixing bowl, using a hand mixer, beat evaporated milk and gradually add the mango powder. Add lemon juice and whip until mixture is thickened and frothy. Refrigerate 24 hours.

To serve: Sprinkle the serving plates with dried mint powder. Place pineapple boats on serving plates; fill with mango mousse. Pipe whipped cream around the edge of pineapple boats; top with whipped cream. Garnish with cherries and fresh mint sprigs.