Ingredients:
3-6 tablespoons powdered sugar;
1 tin mango pulp;
2 packets Gelatin;
2 1/2 cups water;
12 oz Whipped Cream;
3 Egg whites beaten until stiff

Method: Heat the 2 1/2 cups of water until it is  warm. Add the gelatin. Mix well until the gelatin is dissolved.  Add the sugar. Keep aside.  Let it cool completely.  Place the cool whip in a glass or stainless steel bowl. Place this bowl over ice. Add the Mango pulp. Mix the cooled gelatin mixture. Now fold in the egg whites until they are folded in well.  Remove in a serving container. Let it set overnight. Serve with a few fresh mango slices.