Mango Mousse

Measure out Mango (or other fruit flesh) to 500 grams. Blend it till there's no lumpys. Add the lemon juice and icing sugar. Blend till combined. Tip mixture into a glass mixing bowl.
Gelatine! Put water and gelatine into a small glass jug. (but large enough that you can hold it easily over hot water)
I find Gelatine a bit tricky, but this method is EASY! Put a small saucepan of water onto boil. Hold the jug with the water and Gelatine inside the pot so that the base of the jug is in the water and heating the Gelatine mix. Stir until all Gelatine crystals have devolved.
(It should look like -------> this) Take the jug of the heat and set aside for a few minutes to cool to room temperature
Once its cooled down. Mix Gelatine mixture into the Mango mixture. Cover the combined mixture and refrigerate for 30-40 minutes.
When the cooling time is almost up. separate the egg yoke and white. You only need the white so the yoke can be thrown out. You will need to use a largish bowl for this next step, because even though its only one small egg white, it can make one big MESS. So grab your largish bowl (I like to use metal but glass is fine) and beat the egg white till it forms soft peaks. Set this to the side.
Get the Mango mix out of the fridge and beat in half of the sour cream. Once that's done, beat in the rest of the sour cream. Doing it in two lots stops the cream from glugging together.
Once they are beaten together till the mixture is an even consistency, grab your fluffy egg white. Tip the egg white into the Mango mix. FOLD THROUGH. The egg white is what makes the mousse fluffy, don't stir it through or the egg looses all its air. Fold till mixture is combined.
Transfer mix into the final container. This is the container you wish to set your mousse in. You can set it in individual servings, glasses for fancy occasions, or one large tub if your making it for your family to enjoy after a summer barbecue (which is what I have done). Leave this to set for at least 4 hours. So make this in the morning or the day before!
Once its set. EAT! I like to eat mine by itself, or with some fruit. If your going for individual serves in glasses, sponge fingers are fun to eat it with, or decorate the top with a small dollop of sorbet and some chopped fruit. NOTE: this can also be made with other fruit. I often make it with strawberries. For the strawberries I use 1/2 cups of sugar and no lemon juice (strawberries are more tart than the mangos). and if you don't like strawberry seeds, strain the mixture before adding the sugar. NOTE: tinned fruit can be used if fruit is expencive or out of season, but fresh is always best.