Mango Mousse

Grease a smooth surface with oil

In a small saucepan, combine 1/3 cup of the sugar and mango, cook over medium heat, stirring, until the sugar dissolves

Reduce the heat to low and cook, stirring, until the sugar browns (approximately 3 minutes)

Place on the prepared surface and let cool completely

Transfer to a blender and puree until smooth. Reserve

In a medium-sized refrigerator-safe bowl, combine the egg whites and remaining sugar and cook over medium heat in a water bath, beating constantly with an electric mixer, until the mixture becomes light and frothy (approximately 5 minutes)

Remove from the water bath and continue beating until the mixture cools

Add the reserved mango puree, mix well, and beat again until the cream stiffens (approximately 2 minutes). Reserve

In an electric mixer, beat the heavy cream until it forms stiff peaks (approximately 2 minutes)

Gradually add the beaten cream to the mango cream and mix carefully with a spatula or wooden spoon

Transfer to a large serving dish, cover with plastic wrap, and refrigerate until firm (approximately 4 hours)

Serve

410 calories per serving

Prepare the chopped mango (optional): Grease a smooth surface with oil

In a small saucepan, combine the sugar and mango, cook over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves

Reduce the heat to low and cook, stirring constantly, until the sugar browns (approximately 2 minutes)

Place on the prepared surface and let cool completely

Chop with a knife

Just before serving, sprinkle over the mousse

499 calories per serving