2 medium mangoes - peeled, stones removed and cubed
2 1/2 tablespoons honey
300ml double cream
2 egg whites
Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
Puree the mangoes, honey and juice of 1 lime in a blender or food processor until smooth. Whip the cream to soft peaks, and fold into the mango puree. Beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. When well blended, gently fold the remaining egg white into the mousse until no streaks remain.
Thinly slice the remaining lime. Divide the mousse between individual serving glasses and garnish with slices of lime. Chill in the fridge till set, about 1 to 3 hours, before serving.