Mango Mousse

Peel the mangoes and cut the pulp into pieces

Pulse in a processor until you get a cream

Set aside

In a small refractory bowl, sprinkle gelatin over 1/3 cup of water and let it hydrate for a few minutes

Heat to high in a bain-marie and mix until dissolved

In a medium-sized bowl, combine 2 cups of mango cream (if there's leftover pulp, use the rest to prepare juice), the remaining water, and the dissolved gelatin

Set aside

In a mixer, beat egg whites into snow

Add sugar and beat well until stiff peaks form

Cream with mango cream and mix delicately

Place in a large bowl, cover with plastic film and refrigerate for 4 hours or until creamy

124 calories per serving