1 can mandarin orange sections, drained
1 (14oz) can mango juice
1 ¾ cups whipping cream
3 tbs unflavoured gelatine powder
1/3 cup water
4 egg whites
3 tbs. brown sugar
In a blender, process orange sections until smooth.
Pour into a measuring cup and add enough water to bring it to 3 cups.
Pour into a large bowl, stir in the mango.
In another bowl beat cream until soft peaks form.
Fold in mango mixture just until combined.
In a small bowl, sprinkle gelatine over water and let soften for about 5 minutes.
Place bowl over a saucepan of boiling water and stir until dissolved.
Remove from pan and allow to cool.
Stir in ¼ cup of mango mixture then stir that into the remaining mango mixture.
Chill until almost set.
In a clean bowl, beat the egg whites until soft peaks form.
Beat in sugar.
Carefully fold egg whites into mango mixture until evenly mixed.
Serve in individual dishes.