Mango Mousse 

It is the stiffly beaten egg white in this mousse that makes it so light and fluffy and, as with any mousse, you can use it to make a cold soufflé, if so desired.This may be done by surrounding a smaller soufflé dish with a couple of layers of wax paper, secured with string and pouring the mousse about two inches/5cm above the top of the dish, held in by the paper.When set, remove the paper and decorate the sides with grated coconut and the top with cream and mango slices

Serves 8

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3lbs/1.5kg ripe mango, peeled and flesh cut off seed to give 4-5 cups diced mango
1 1/2 cups 12floz/360ml whipping cream
2 egg whites
1-2 tablespoons lime juice to taste
1/2-1 cup (4-8oz/125-250g) sugar
2 packages gelatine
1/2 cup 4floz/125ml hot water
Garnish: 1/2 cup (4floz/120floz) whipping cream, 6-7 slices mango and a slice lime

Method: Purée the mango in a food processor or blender to yield 3 cups mango purée. Some mangos are very stringy and if this is the case, strain the purée.

Pour the cream into a small mixing bowl and place in the freezer for 10 minutes. Cream needs to be very cold to whip successfully.

Beat the egg white in a completely dry and clean mixing bowl until it stands in peaks.

Beat the cream until it holds its shape and place in the fridge.

Soften the gelatine in a little cold water and dissolve with the sugar in 1/2 cup of hot water.

Add to the mango purée in a mixing bowl along with lime juice and sugar to taste. 

Fold the egg whites, cream and mango until well blended.

Pour into one serving dish or individual serving dishes and set in the fridge. (About 6 hours) 

Just before serving, garnish with whipped cream, sliced mango and lime. Serve with passion fruit sauce. 

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