3 eggs
5 tbsp. sugar
1/4 c. Cointreau
3/4 c. chopped walnuts
2 fresh ripe mangoes, peeled and minced
3 knobs stem ginger in syrup
1 tsp. ginger powder
1 1/2 env. Knox gelatin
1 c. plus 3 tbsp. dry white wine
1 c. heavy cream

Beat egg yolks and sugar until creamy. Add Cointreau, walnuts, mangoes, minced stem ginger and ginger powder and mix. Soften gelatin in 3 tablespoons wine and dissolve in 1 cup hot wine. Mix with egg yolk mixture and put in refrigerator.

When mixture starts to gel, beat 3 egg whites and heavy cream. First, fold in egg whites, then whipped cream. Fill mousse into glass dish and put in refrigerator until set. Serves 6-8.