Mango Mousse

Directions

1. 1
   Sprinkle gelatine over hot water in a small bowl.
2. 2
   Stir to dissolve.
3. 3
   Cool for 10 minutes.
4. 4
   Peel mango.
5. 5
   Slice the flesh away from the large flat stone.
6. 6
   Reserve a few thin slices for decoration.
7. 7
   Puree the remaining mango in a blender or food processor with the castor sugar& lemon rind.
8. 8
   Whisk cream until it is thick.
9. 9
   Pour in the mango mixture& fold through until evenly blended.
10. 10
    Pour in the cooled gelatine.
11. 11
    Stir well.
12. 12
    Whisk egg whites until stiff.
13. 13
    Fold gently through the mango mixture until completely combined.
14. 14
    Transfer to serving glasses.
15. 15
    Leave to set in the fridge for 1-2 hours.
16. 16
    Decorate with the sliced mango and fresh flowers, if desired.
17. 17
    Serve and enjoy!