1

Process chopped mango, juice, half the sugar and 1 cup (250ml) water in a food processor until smooth. Divide mango mixture evenly among 2 medium bowls.

2

Sprinkle 1½ teaspoons gelatine over 2 tablespoons boiling water in a small bowl. Whisk until gelatine has dissolved. Stir gelatine into 1 portion of mango mixture until smooth and combined. Pour gelatine mixture into a 1.5 litre (6-cup) capacity serving bowl. Place in fridge for 1 hour or until almost set.

3

Sprinkle remaining gelatine over 2 tablespoons boiling water in a small bowl. Whisk until gelatine has dissolved. Stir yoghurt into remaining mango mixture until combined. Whisk gelatine into yoghurt mixture until smooth and combined.

4

Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining sugar, 1 teaspoon at a time, beating well after each addition, until sugar has dissolved. Gently fold egg white mixture into yoghurt mixture until mousse has combined.

5

Pour mousse over mango jelly (jelly should be firm to touch). Cover and place in fridge for 3 hours or until set. Top with mango slices to serve.