1. Add the powered sugar to the mango pulp and mix well.
2. Place the cold water in a bowl and sprinkle gelatine over the surface.
3. Leave to sponge for five minutes.
4. Dissolve the gelatine by keeping the bowl in another bigger bowl of hot water.
5. Once the gelatine dissolves add the mango pulp and mix well.
6. Gently beat the cream with the icing sugar till soft peaks form.
7. Add the beaten cream to the mango pulp. Mix well.
8. Beat the egg whites until stiff.
9. Gently fold the egg whites into the mango mixture.
10. Pour in an attractive glass bowl and keep to chill in the refrigerator for an hour or so.
11. Decorate with mango slices.

P.S:
To beat the cream, place the fresh cream in a bowl.
Place the bowl with the fresh cream in a bigger bowl filled with ice and beat gently to prevent curdling.