1.Beat egg yolks and sugar in medium heatproof bowl until light and creamy. Place bowl over medium saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until sugar dissolves and mixture is thick.
2.Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Stir gelatine mixture into egg yolk mixture; remove from heat. Stir in juice, wine and crème de menthe; cool. Stir in mashed mangoes.
3.Beat cream in small bowl with electric mixer until soft peaks from; fold into mango mixture. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into mango mixture.
4.Spoon mousse into eight ¾ cup (180ml) dishes or 1.75-litre (7-cup) serving dish; refrigerate until set. Serve with extra whipped cream and slices of lime or lemon.