1.Grease ten ½-cup (125ml) moulds.
2.Blend or process mango, liqueur and juice until smooth; transfer to large bowl.
3.Sprinkle gelatine over water in jug; stand jug in small saucepan simmering water, stir until gelatine dissolves; cool 5 minutes. Stir gelatine mixture into mango mixture.
4.Beat cream in small bowl with electric mixer until soft peaks form; fold cream into mango mixture. Beat egg whites in small bowl with electric mixer until soft peaks form; beat in sugar until sugar is dissolved. Fold egg white mixture into mango mixture.
5.Pour mixture into moulds; refrigerate until set. Turn onto plates, serve with extra cream and roasted flaked almonds, if you like.
You will need about 2 large mangoes (900g) for this recipe.Note