Mango Creams - cooking recipe

Ingredients

2 cups chopped fresh mango
2 tbsp Cointreau
1/2 cup orange juice
1 tbsp unflavored gelatin
1/2 cup heavy cream
2 None egg whites
1 tbsp sugar
None None Sliced almonds, for sprinkling

Preparation

Grease ten 1/2-cup molds or ramekins. Blend or process mango, liqueur and orange juice until smooth. Transfer to large bowl.
Sprinkle gelatin over 1/2 cup water in a measuring cup. Place cup in small saucepan of simmering water. Stir until gelatin dissolves. Cool for 5 mins. Stir gelatin mixture into mango mixture.
Whip cream in small bowl with electric mixer until soft peaks form. Fold cream into mango mixture. Beat egg whites in small bowl with electric mixer until soft peaks form. Beat in sugar until sugar is dissolved. Fold egg white mixture into mango mixture. Pour mixture into prepared molds.
Refrigerate until set. Invert onto plates. Sprinkle with sliced almonds and serve with whipped cream.