| How To Cook: |
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1. With a small, sharp knife, peel the mangoes and cut the flesh away from the large, flat stone inside each fruit. Cut the flesh of 2 of the mangoes into ¼-inch dice and set aside.
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2. Chop the 3 remaining mangoes fine and puree them through a food mill set over a bowl. Then stir in the lime juice.
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3. In a large bowl, using a whisk or a rotary or electric beater, beat the egg whites with the salt until they are frothy.
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4. Sprinkle in the sugar and continue beating until the egg whites are stiff enough to stand in unwavering peaks when the whisk is lifted from the bowl.
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5. In a separate, chilled bowl, but with the same beater, whip the cream until it is stiff enough to form firm peaks.
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6. With a rubber spatula, fold the egg whites into the cream. Stir about 1 cup of the mixture into the mango puree, then pour the puree over the remaining cream and fold them together gently but thoroughly. Carefully fold in the diced mango.
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7. Spoon the mousse into individual dessert dishes or a large serving bowl. Refrigerate it for at least 3 hours before serving.
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