Mango Mousse with Passionfruit Sauce

"In a blender, puree the mango at room temperature to obtain a smooth paste.". Reserve

"In a small saucepan, sprinkle the gelatin over the water and let it sit for a few minutes"

Bring to a boil in a bath of simmering water and stir until dissolved

"Beat the egg whites until stiff peaks form, gradually adding the sugar"

Add the mango puree and gelatin mixture, mixing delicately

"Pour into a mold, cover with plastic wrap, and refrigerate until firm"

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"Sauce"

"In a stand mixer, beat the egg, eggs, and sugar at room temperature to obtain a light and airy cream"

Add the passionfruit juice and water, mixing well

Cook over low heat, stirring constantly, until warm

"Pour into a bowl, cover with plastic wrap, and refrigerate"

Unmold the mousse and serve with the sauce