1 tsp lime juice
4 tbsp water
1 free-range egg white, whisked until stiff peaks form when the whisk is removed
2 gelatine leaves (optional)
180ml/6½fl oz double cream, whipped until soft peaks form when the whisk is removed
handful chopped pistachios, to garnish
Blend the mango flesh to a purée in a food processor. Stir in the lime juice.
Heat the sugar and water in a saucepan over a medium heat for 2-3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to the boil and continue to boil for 4-5 minutes, or until the mixture has reached the soft ball stage. (The mixture has reached the soft ball stage when a sugar thermometer reads 118C/225F when inserted into the mixture.)
Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy.
You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4-5 minutes to soften, then drain well, squeezing any excess water out of the leaves and return to the pan.
Add two tablespoons of water to the gelatine leaves and heat over a medium heat until the leaves have dissolved. Set aside to cool slightly, then add the mango purée and stir until well combined.
Fold one third of the whipped cream into the mango mixture until well combined.
Add the remaining whipped cream and the egg white mixture and gently fold the into the mango mixture until well combined.
Spoon the mango mousse into a large serving dish or into individual serving glasses and chill in the fridge for two hours.
To serve, sprinkle over the chopped pistachios.
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