Peel and blend the mangoes and add the sugar.
Whip the cream and fold in the mangoes.
Mix the gelatine with 2 tbspns of water and melt under a bainmarie.
Fold in the mango mixture.
Whisk the egg whites until stiff and fold in the rest of the mixture.
Serve in bowls and leave it too set in the refrigerator for approx. 2 hours.