Mango Mousse

ingredients
1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 ttsp unflavored gelatin
2 egg whites
1/2 cup heavy cream

Peel the mangoes, sliced the flesh off the seeds, and blend in an electric blender with the lime juice, being careful not to over -blend. There will be 5 cup of puree.
Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks.
Whip the cram until it is stiff.Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.