Tropical Pudding with Nuts

Put the mango flesh in a food processor. and blend to a puree. Stir in the lime juice.

Heat the sugar and 4 tablespoons water in a pan over a low heat until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and cook for 4-5 minutes, until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (115°C|238°F on a sugar thermometer).

Whisk the egg white until stiff but not dry.

Gradually add the hot sugar to the whisked egg white in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy.

Soak the gelatine leaves in a small bowl of cold water. Set aside for 5 minutes to soften, then drain well, squeezing any excess water out of the leaves.

Put into a pan with the remaining water and heat gently until the leaves have dissolved. Set aside to cool slightly, then add the mango puree and stir until well combined.

Whisk the cream until thick.

Fold 1/3 of the whipped cream into the mango mixture until well combined. Add the remaining whipped cream and the egg white mixture and gently fold the into the mango mixture until well combined.

Spoon the mango mousse into serving glasses and chill for 2 hours.