Ingredients

• 2 - big alphonso mangoes (peeled and pulp removed)
• 1/4 cup - powdered sugar
• 150 g - fresh cream
• Little less than 1 sachet gelatine
• 2 - egg whites
• 2 tbsp - cold water
• 1 tbsp - icing sugar
• 1 - alphonso mango (cut into thin slices for decoration)

How to Make Fresh Mango Mousse

• Add the powered sugar to the mango pulp and mix well.
• Place the cold water in a bowl and sprinkle gelatine over the surface.
• Rest for 5 minutes.
• Dissolve the gelatine in hot water.
• Once the gelatine dissolves add the mango pulp and mix well.
• Gently beat the cream with the icing sugar till soft peaks form.
• Add the beaten cream to the mango pulp. Mix well.
• Beat the egg whites until stiff.
• Gently fold the egg whites into the mango mixture.
• Pour in an attractive glass bowl and chill in refrigerator for an hour or so.
• Decorate with mango slices.