Mango mousse

Instructions

1. Place juice in a small saucepan over medium heat. Bring to the boil and remove from heat. Sprinkle gelatine over juice and whisk until gelatine has dissolved. Transfer to a medium bowl. Cool to room temperature.
2. Place mango and yoghurt in a food processor and process until smooth. Add gelatine mixture and process until combined.
3. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating well after each addition until sugar has dissolved.
4. Gently fold mango mixture into egg white mixture until combined. Spoon mango mousse into four 1-cup (250ml) capacity serving glasses. Cover and refrigerate for 3 hours or until set. Serve topped with extra mango.