Mango Mousse with Yogurt

Blend the mango in a blender until it forms a puree. Reserve

In a mixer, beat the egg whites until they become stiff

Add the almond extract and continue beating until stiff peaks form. Reserve

Place the water in a separate container and sprinkle with gelatin

Let it rest for one minute

Heat over low heat in a bain-marie until the gelatin dissolves

Add the gelatin to the mango puree and mix well

Add the yogurt and lime zest, and mix until smooth

Fold in the beaten egg whites, mixing gently with a spatula

Pour into containers and refrigerate for at least four hours

Garnish with thin slices of mango and serve.