Mango Mousse

1. 1

   Peel the mangoes and cut the flesh off the seeds.

2. 2

   Puree in a processor with the lemon juice, vanilla and sugar. You should have about 5 cups of puree.

3. 3

   Dissolve the gelatin in the 1/4 cup hot water, and stir well into the mousse,.

4. 4

   Beat the egg whites with the salt until quite stiff.

5. 5

   Whip the cream until stiff.

6. 6

   Fold both into the mango mousse.

7. 7

   Pour into a serving dish and chill at least 3 hours, or until set (overnight is fine).

No additional tips available.