Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: sprinkle gelatine over hot water in a small bowl. stir to dissolve. cool for 10 minutes. peel mango. slice the flesh away from the large flat stone. reserve a few thin slices for decoration. puree the remaining mango in a blender or food processor with the castor sugar and lemon rind. whisk cream until it is thick. pour in the mango mixture and fold through until evenly blended. pour in the cooled gelatine. stir well. whisk egg whites until stiff. fold gently through the mango mixture until completely combined. transfer to serving glasses. leave to set in the fridge for 1-2 hours. decorate with the sliced mango and fresh flowers, if desired. serve and enjoy!

Target recipe: 1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it. 2. mix gelatin in mango pulp. 3. in a cold steel container, beat cream and sugar a little. 4. mix cream in the pulp and beat till soft peaks form. 5. fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving. 6. garnish with whipped cream, mint and thick mango pulp.