Soak gelatin according to instructions. Peel the mango, remove the core and dice the flesh. Puree the pulp, lemon juice and orange juice.
Set aside 4 tbsp. of the puree, whip egg whites with 1 tbsp. Sugar until stiff, whip cream until stiff. Beat the egg yolks with the 3 tbsp. Sugar until the mixture is creamy, stir in dissolved gelatin and mango puree, fold in stiff egg whites and whipped cream. Either pour into dessert bowls or into a large bowl for later processing.
Place the mousse in the refrigerator for about 3 hours. If you want to process the mousse further, you can cut out dumplings with a spoon and serve them with the set aside puree.
