1️⃣ Beat the eggs and whisk well. Add castor sugar and cook until thick. Leave aside to cool. 🥄

2️⃣ Whisk the fresh cream with mango puree. 🍨

3️⃣ Dissolve a teaspoon of gelatin in water and add it to the egg mixture. 💧

4️⃣ Stir the egg mixture with the cream mixture and pour it into moulds. Refrigerate the mixture for at least 3-4 hours. ❄️

5️⃣ Garnish with the slices of the ripe mango and cream. Serve the mango souffle immediately. 🍰🍋