Puree the mango flesh to give about 300 ml (10 fl oz). Put the lime juice into a small heatproof bowl, then sprinkle over the gelatine and leave to soak for 1 minute.

In a large bowl, whisk together the eggs and the egg yolks with the caster sugar for 4 to 5 minutes until thick and mousse-like. Gently fold the mango puree, whipped cream and lime rind into the mousse mixture.

Dissolve the gelatine and lime juice mixture in the bowl over a pan of boiling water, then carefully and lightly fold into the mango mixture, making sure everything is evenly combined. Pour the mousse into glasses, put in the freezer for 20 minutes, then transfer to the fridge for at least 1 hour. Decorate with whipped cream and curls of lime rind.