1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 tblsp unflavored gelatin
2 egg whites
1/2 cup heavy cream
How to make mango mousse:
Peel the mangoes, sliced the flesh off the seeds, and puree in an electric blender with the lime juice, being careful not to over-blend.
There will be 5 cups of puree.
Stir in the sugar.
Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree.
Beat the egg whites with the salt until they stand in peaks.
Whip the cream until it is stiff.
Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.