Preparation
Let the gelatin swell in cold water for 2 minutes. Heat for 20 seconds in the microwave. Set aside.
In a food processor, blend the Haiku sweet cream of coconut, mango and lime juice until smooth and frothy. Add the gelatin, mix well and set aside.
Using a hand mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add 1 tbsp of sugar while beating until stiff peaks form.
At low speed, add the cream of coconut/mango mix and blend until the mixture is homogeneous.
Divide the mousse in dessert cups. Refrigerate for 30 minutes before serving.
Note: You can also vary the mousse flavour by using strawberries, raspberries or peaches instead.
