Pineapple Mousse with Mango Sauce

In a saucepan, bring the pineapple and sugar to a simmer over medium heat, stirring occasionally, for 15 minutes or until most of the liquid has evaporated

Remove from heat and process until smooth

Let cool

Dissolve the gelatin according to package instructions and combine with the pineapple mixture

Beat the egg whites until stiff peaks form and fold into the mousse, mixing gently

Divide among eight mini-mold cups, greased with oil and 10 cm in diameter

Chill for four hours

Prepare the sauce

Combine in a saucepan the mango, sugar, ginger, and water

Bring to a simmer over medium heat, stirring occasionally, for 10 minutes

Let cool

Blend until smooth and chill

Unmold the mouses, drizzle with the syrup, garnish with mango slices, and serve.