Reserve several tangerin segments for topping and mash the rest in kitchen processor or force through a strainer to make puree. Add cool boiled water so as the total volume would be 2/3 lb (300 gm). Blend this mass with mango juice and whisk until homogeneous mass. Add dissolved gelatin.

Beat egg whites until stiff and foamy, add sugar gradually and beat until sugar completely dissolves. Fold beaten egg whites in the fruit mass carefully. Cool.

Serve the mousse in ramekins, top with tangerine segments and whip cream.