Cheese Mousse with Mango Light

Beat the egg whites until stiff and add the light cream

Beat again and add the yolks

Beat until a fluffy mixture forms

Gently add the cottage cheese mixed with non-fat natural yogurt. Reserve

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

Mix slowly and pour into a small baking dish, wet

Refrigerate until firm

Pierce the mangos and simmer over low heat with water

Cook until a paste forms, then remove from heat and add the seasoning

With a round cookie cutter, cut the cheese mousse and place it on a plate

Spread the coverage over the top and serve chilled.