Cuban Mango Mousse

Cut the mangoes into small cubes and place them in a blender.

Add the honey and lemon juice to the mango cubes and blend until you get a smooth cream.

In a bowl, whip the fresh cream until it forms soft peaks.

Gently fold the whipped cream into the mango mixture using light, circular motions to keep the mixture airy.

In a separate bowl, beat the egg whites until they form stiff peaks.

Add half of the beaten egg whites to the mango mixture and gently fold to incorporate.

Once combined, add the remaining egg whites and fold again carefully to maintain a light texture.

Spoon the mousse into serving glasses and refrigerate for a couple of hours until set.

Garnish with fruit slices and a sprinkle of grated coconut before serving.