Easy mango mousse

Method

1. Dice one of the mangoes into 1cm cubes, then put in a bowl with most of the lime zest. Make a pureé by blending the remaining 2 mangoes with the lime juice and 1 tsp of the sugar until smooth.
2. Using a stand mixer or electric whisk, whip the egg whites until they form stiff peaks (they don’t flop over when you lift the beaters out), then add in the remaining sugar, a spoonful at a time, until smooth and glossy. Whip the cream in a separate bowl to soft peaks, then gently fold in half of the mango purée. Finally, gently fold the mango cream into the egg whites, taking care not to knock the air out.
3. Spoon into glasses or ramekins, layering with the diced mango and the remaining mango pureé, ensuring the top layer is diced mango. Put in the fridge to set for at least 2 hours before serving.