1. Prepare materials.
2. [Meringue process] Slowly boil water and sugar to 110℃-120℃ to melt.
3. [Meringue process] To beat the egg whites, pour the syrup together and beat until the temperature drops by about 30°C.
4. [Meringue process] The meringue is ready for use.
5. [Mango Mousse Process] Whip the whipped cream and place it in the refrigerator for later use.
6. [Mango Mousse Process] Then melt the gelatin and mango diced sauce in water.
7. [Mango Mousse Process] Add the whipped meringue and stir evenly, and the temperature drops to 30℃.
8. [Mango Mousse Process] Finally add lemon juice, Cointreau, and whipped cream and stir well.
9. Squeeze the mousse into a cup, put it in the freezer for 10 minutes, and then take it out for decoration.
