Mango Mousse

In a small saucepan, sprinkle the gelatin over the water and let it sit for later use

Mix together the mango puree, heavy cream, sugar, and lime juice

Set aside

Heat the gelatin mixture over low heat, stirring constantly until dissolved, then combine with the previous mixture

Pour into a bowl and refrigerate until thickened

Beat the egg whites until stiff and fold gently into the mango mixture

Pour into an ungreased 19.5 cm (7.75 in) diameter mold with a hole in the center and refrigerate until firm

Unmold and serve with the sauce

For the sauce: In a small saucepan, mix together all ingredients and heat over low heat, stirring constantly until thickened

Let cool and use.