| • | Sprinkle gelatin over warm water in a bowl, keep stirring until dissolve.
|
| • | Cool for about 10 minutes.
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| • | Combine the mango puree with the sugar.
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| • | Pour this mixture over the cooled gelatin.
|
| • | Whisk the cream till it is thick.
|
| • | Pour cream over the mango mixture and fold through till uniformly blended.
|
| • | Whisk the egg whites till stiff.
|
| • | Fold gently through the mango mixture till fully combined.
|
| • | Place it into the refrigerator for about 1to 2 hours. |
