Did you know how easy it was to make this yummy, beautiful, fluffy mango mousse? It has hints of orange and lemon and you'll be surprised what a little bit of boiling, mixing and whipping them together can do!
Peel the mangoes, cut the flesh from the stones and purée it in a food processor or mixie.
Put the wine or water, honey, lemon zest and juice, orange juice and orange flower water, if using, in a saucepan and bring them to the boil. Boil hard until the liquid has reduced to about 3 tablespoons. Allow the mixture to cool slightly, then stir it into the mango purée.
Whisk the egg whites until they form soft peaks (using an electric mixer will save your hands), then gradually whisk in the sugar until they are shiny and stiff. Fold the egg whites into the mango mixture. Spoon into individual glasses or one large serving bowl and chill for 2 hours, or until set.