Mango & lime mousse
Put the lime juice in a small heatproof bowl, sprinkle in the gelatine and leave to soak for 10 minutes.
In a large bowl, whisk together the whole eggs, egg yolks and sugar for 4–5 minutes until thick and mousse-like. Gently fold the mango purée, whipped cream and the lime zest into the mousse mixture.
Put the heatproof bowl over a pan of simmering water to dissolve the gelatine and lime juice mixture. Lightly fold into the mango mixture, making sure that everything is evenly combined.
Pour the mousse into glasses, put in the freezer for 20 minutes, then transfer to the refrigerator for at least 1 hour before serving chilled.