2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh)
1 teaspoon fresh lime juice
3 1/2 ounces sugar
4 tablespoons water
1 free-range egg white, whisked until stiff peaks form
2 gelatine leaves (optional)
6 1/2 ounces heavy cream, whipped until soft peaks form
Handful chopped pistachios, for garnish
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