Mango Mousse Gluten and Egg Free

Serves 6- 8

30 ml (2 T) fresh lemon juice
30 ml (2 T) hot water
2 sachet (20 g) powdered gelatine
2 large ripe mangoes
30 ml (2 T) Huletts Castor Sugar
125 ml (½ cup) cream
2 extra large egg whites 
125 ml (½ cup) double cream plain yoghurt
1 punnet raspberries, to serve (optional)
  1. Place the lemon juice and hot water in a small bowl and sprinkle over gelatine. Leave to sponge.
  2. Peel and roughly slice the mangoes and process in a liquidizer or processor to a smooth puree. Stir in the sugar and gelatine.
  3. Place in the refrigerator for about 15 minutes.
  4. Beat the cream and set aside.
  5. Beat the egg whites to soft peak stage.
  6. Fold the cream, yoghurt and egg whites into the mango puree and spoon into individual dishes or mould.
  7. Leave to set in refrigerator before serving or turning out.