This Mango Mousse recipe uses fresh mango and it gets its shape from unflavored gelatin and its lightness from whipped cream and stiffly beaten egg whites.
1 large, ripe mango
2 tablespoons of lemon juice
1 envelope of unflavored gelatin
2 tablespoons of granulated sugar
7 ounces of heavy cream
2 egg whites
Dissolve unflavored gelatin in the lemon juice and 2 tablespoons of hot water, and set aside to cool. Peel the mango and remove the seed. Process the mango pulp with the granulated sugar in a blender until the mixture is a smooth puree. Stir in the gelatin, and chill mixture for 15 minutes. Whip the cream, and separately beat egg whites until they are stiff. Fold whipped cream and fluffy egg whites gently into the mango mixture. Spoon into individual ceramic custard cups or pour into an ornamental mold. Chill throughly, until mixture is completely set.