Cheese Mousse with Mango

Beat the egg whites until fluffy and combine with the softened butter

Beat again and add the yolks

Beat until a smooth mixture forms

Add the cottage cheese mixed with low-fat plain yogurt, stirring gently and set aside

Soak the gelatin according to the manufacturer's instructions and incorporate it into the cheese mousse

Mix slowly and pour into a small baking dish greased with water

Refrigerate until firm

Make the covering: puree the mangoes and bring to a simmer with the water

Cook over low heat until a paste forms

Remove from heat and add optional flavorings

Using a round cookie cutter, cut the cheese mousse into slices and place on a plate

Spread the covering over the top and serve chilled.