In a bowl dissolve gelatin with three tablespoons warm water. Allow it to cool.
In another bowl combine mango puree with sugar, whisk till sugar melts. Pour the mixture into the gelatin mixture.
Add the whipped cream to the mango mixture and lightly fold in the cream. In a new bowl whisk egg whites till stiff. Add to the mixture and fold well.
Cool the mixture in the refrigerator for about two hours and serve chilled.