1 env. unflavored gelatin
6 tbsp. sugar
1/4 c. cold water
1 1/2 c. fresh mango puree (from 2 lg. ripe mangoes)
1 tbsp. lemon juice
2 lg. egg whites, at room temp.
1/2 pt. (1 c.) heavy or whipping cream
18 ladyfingers
2 kiwi fruit, chilled

In microwavable 1-quart bowl, combine gelatin and 4 tablespoons sugar. Stir in water and microwave uncovered on high 1 to 1 1/2 minutes or until gelatin and sugar dissolves. Stir in mango puree and lemon juice. Chill mixture just until it mounds slightly. In small bowl, with electric mixer, beat egg whites until foamy. Gradually beat in remaining 2 tablespoons sugar until stiff peaks form. Fold egg whites into mango puree mixture.

In small bowl with beaters, whip heavy cream until stiff peaks form. Fold mango mixture into whipped cream. Divide mango mousse among 6 serving dishes; cut ladyfingers cross-wise into halves. Insert 6 halves into each dish. Chill mousse until firm. To serve, peel and cut kiwi into wedges. Garnish each with kiwi and mint sprigs, if desired.

Serves 6.