Mango Mousse with Zabione

Blend the mango slowly in a blender to obtain a puree

In a saucepan, sprinkle the gelatin over the water and heat it gently until dissolved

Separately, beat the egg whites until frothy and, gradually, add the sugar

Combine the mango, gelatin, and mix delicately

Pour into a 22.5 cm diameter mold with a hole in the center

Cover with parchment paper and place it in the refrigerator

Zabione

In a mixer, beat well the egg, yolks, and sugar until smooth and pale

Add the passionfruit juice and water, and mix well

Heat over low heat, stirring constantly, until boiling and cover the edges of the spoon

Remove from heat, cover with plastic wrap (attached to the cream to prevent film formation),

Serve chilled with the mousse unmolded.