Soak the gelatine in cold water, squeeze out and melt in a saucepan over very low heat.
Squeeze the lime and stir the juice into the mango puree. Add the gelatine.
To do this, stir a few tablespoons of the mango puree into the liquid gelatin and mix the whole thing with the rest of the puree.
Separately, beat the egg whites and the cream with the vanilla sugar until stiff. First fold the beaten egg whites, then the cream into the mango puree and chill the finished mousse in the refrigerator for at least 3 hours.
To serve, layer the fresh mango in decorative slices on a plate and prick dumplings from the mousse with a tablespoon. Serve decorated with mint leaves. TIP: This mousse is also very tasty when served with fresh raspberries or strawberries.
