Directions
- Prepare the Base (optional)
Spread the diced mango pieces evenly over the bottom of a 9×13-inch dish.
- Dissolve the Gelatin
In a saucepan, combine the 1/2 cup water, sugar, and both gelatin boxes.
Heat over medium-high, stirring until completely dissolved.
- Add Remaining Ingredients
Stir in the mango pulp and lime/lemon juice.
Add the heavy cream and mix until smooth.
Add the lightly beaten egg whites and stir to combine.
- Assemble
Pour the mousse mixture gently over the mango pieces (if using).
Smooth the top with a spatula.
- Chill
Refrigerate for 2–3 hours or until fully set.
- Serve
Top with fresh fruit and/or chopped toasted macadamia nuts before serving.
