Heat the sugar and 1/4 cup water in a medium saucepan
over medium heat and cook until the sugar
has dissolved, about 3 minutes. Add the chopped mangoes and let steep
for 2 minutes. Add the ground cardamom and fennel and blend with an immersion blender
until completely smooth. Measure 2 cups of the puree and set aside. Transfer the remaining puree to a large bowl and allow to cool completely.
In a medium bowl, whip the egg whites to stiff peaks. In a separate bowl, whip the cream to soft peaks. Gently fold first the egg whites into the cooled mango puree and then the whipped cream
. Refrigerate until cold.
Grind the cardamom
and fennel seeds in a mortar and pestle
and stir into the reserved mango puree. Fill the bottom half of each of 3 martini
glasses or parfait
cups with the puree and then fill the rest of the way with the chilled mango mousse
. Garnish with a sprinkle of pistachios.