If you want to stay fresh after dessert you have to choose mango-orange mousse.
2 large mangoes
grated zest and juice of 1 orange
2 tsp powdered gelatine
60 g powdered sugar
pinch of salt
1 egg white
150 ml double cream
Halve mangoes,peel away the skin, remove the stone. Set aside 1 quarter.Put the remaining mango into food processor with orange juice.Process until smooth. Transfer to a bowl and stir in the zest and sugar.
Live to soak gelatine with 3-4 tsp of water for 5 minutes. Place the bowl with gelatin into larger bowl,half-filled with boiling water, stir until the gelatin dissolved. Allow to cool slightly, add mango puree.
In a clean bowl whisk the egg white with a pinch of salt until stiff peaks form. Fold it into mango mixture.Divide between 4 dessert glasses and chill for 1 hour.