• 250 ml mango pulp
  • 50 ml lemon juice
  • 4 leaves gelatine
  • 2 pc egg whites
  • 80 gram sugar
  • 750 ml whipped cream
  • 1 mango for garnish
  • sprig of mint for color


Add the gelatine to cold water to soften. heat mango pulp with sugar and lemon juice till slightly warm. Remove soft gelatine from cold water and press out excess water. Add to warm pulp to melt. Set aside.

Whip cream to soft peak stage and set aside. In a clean bowl, beat egg whites to soft peak. Transfer mango pulp to bigger bowl, then fold in egg whites and cream in batches. Make sure mixture is well mixed, but not over beaten. Pour into desired moulds or pipe into glasses. Also small cake rings lined out with vanilla sponge. Let set in refrigerator for a few hours. Remove, decorate with fresh mango pieces or slices, mint and enjoy.