Cubans love this fresh, fluffy mango mousse on a hot Havana day. Hope you'll like it too. You can adjust ingredients to taste. If the mangoes are too sweet, reduce the honey and increase the lime juice. Play with it!
Puree the mangoes, honey, and lime juice in a blender or food processor until smooth. Whip the heavy cream to soft peaks, and fold into the mango puree. Beat egg whites in a clean dry bowl until stiff, then stir half into the mango mixture. When well blended, gently fold the remaining egg white into the mousse until no streaks remain.