Mango Mousse - cooking recipe

Ingredients

4 lbs mangoes, ripe (2kg)
6 tablespoons lemon juice
1 teaspoon vanilla
4 ounces sugar (120 g)
1 tablespoon gelatin powder (can use sheets too)
1/4 cup hot water
2 egg whites
1/2 teaspoon salt
1/2 cup cream (125 ml)

Preparation

Peel the mangoes and cut the flesh off the seeds.
Puree in a processor with the lemon juice, vanilla and sugar. You should have about 5 cups of puree.
Dissolve the gelatin in the 1/4 cup hot water, and stir well into the mousse,.
Beat the egg whites with the salt until quite stiff.
Whip the cream until stiff.
Fold both into the mango mousse.
Pour into a serving dish and chill at least 3 hours, or until set (overnight is fine).