Mango yoghurt mousse

Instructions

1. Process chopped mango, juice, half the sugar and 1 cup (250ml) water in a food processor until smooth. Divide mango mixture evenly among 2 medium bowls.
2. Sprinkle 1½ teaspoons gelatine over 2 tablespoons boiling water in a small bowl. Whisk until gelatine has dissolved. Stir gelatine into 1 portion of mango mixture until smooth and combined. Pour gelatine mixture into a 1.5 litre (6-cup) capacity serving bowl. Place in fridge for 1 hour or until almost set.
3. Sprinkle remaining gelatine over 2 tablespoons boiling water in a small bowl. Whisk until gelatine has dissolved. Stir yoghurt into remaining mango mixture until combined. Whisk gelatine into yoghurt mixture until smooth and combined.
4. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining sugar, 1 teaspoon at a time, beating well after each addition, until sugar has dissolved. Gently fold egg white mixture into yoghurt mixture until mousse has combined.
5. Pour mousse over mango jelly (jelly should be firm to touch). Cover and place in fridge for 3 hours or until set. Top with mango slices to serve.