Ingredients (Serves 4):

• 14 oz can of mangoes in syrup
• 2 pieces of chopped stem (preserved) ginger
• 1 cup heavy double cream
• 4 teaspoons of powdered gelatine
• 2 tablespoons of water
• 2 egg whites

To decorate

• 1 1/2 tablespoons of preserved light brown sugar stem ginger and lime zest

Method:

1. Drain the mangoes, reserving the syrup. Put the mango pieces and ginger in a food processor or a blender and blend for about 30 seconds, or until it’s smooth.
2. Measure the puree and make up to 1 1/4 cups with the reserved mango syrup.
3. In a separate bowl, whip the cream until it forms soft peaks. Then, fold in the mango mixture until it’s well combined.
4. Dissolve the gelatine in the water and leave it to cool slightly. Then, pour the gelatine into the mango mixture in a steady stream, stirring constantly. Leave this to cool in the refrigerator for about 30 minutes, until almost set.
5. In a clean separate bowl, beat the egg whites until they form soft peaks, then beat in the sugar. Gently fold the egg whites into the mango mixture with a metal spoon.
6. Spoon the mousse into individual serving dishes and decorate these with the preserved stem ginger and lime zest and serve them immediately. Enjoy!