With a little water heat the sugar to 116°C

Whisk the egg whites until fluffy and add the sugar and continue to whisk until cooled

Heat a little of the mango puree, then melt the gelatine into this, add the rest of the puree and cool to room temperature

Fold the mango into the meringue

Whisk the cream to soft peaks and fold the mango meringue into this pour into desired moulds and chill to set