We peel a mango, cut it and crush 300 gr. We reserve 50 gr in a saucepan to heat. Mix in a bowl the 100 ml egg white and 200 gr sugar, and mount it with the help of some sticks. Do the same process with the 300 ml of cream. Hydrate the gelatine in cold water, and once it is hydrated, drain it well and add it to the 50 g of mango that we had hot. Next, we mixed all the ingredients, meringue, cream and the mango puree, together with the one we had heated and mixed with gelatin. We slowly move everything until we have a homogeneous mixture. We serve in bowls and cool down for 30 minutes.
