Ingredients:

• 2 – big alphonso mangoes (peeled and pulp removed)
• 1/4 cup – powdered Sugar
• 150 g – fresh Cream
• Little less than 1 sachet gelatine
• 2 – Egg whites
• 2 tbsp – cold water
• 1 tbsp – icing Sugar
• 1 – alphonso Mango (cut into thin slices for decoration)

Method:

1. Add the powered sugar to the mango pulp and mix well.
2. Place the cold water in a bowl and sprinkle gelatine over the surface.
3. Rest for 5 minutes.
4. Dissolve the gelatine in hot water.
5. Once the gelatine dissolves add the mango pulp and mix well.
6. Gently beat the cream with the icing sugar till soft peaks form.
7. Add the beaten cream to the mango pulp. Mix well.
8. Beat the egg whites until stiff.
9. Gently fold the egg whites into the mango mixture.
10. Pour in an attractive glass bowl and chill in refrigerator for an hour or so.
11. Decorate with mango slices.

Recipe courtesy of Anita Raheja