1. Soak gelatin in cold water for 30-60 minutes. Drain the water, press gelatin and melt in water bath.

2. Peel mango, pit, prepare puree of the pulp.

3. Cream egg yolks with sugar.

4. Mix cream, mango puree, egg yolks, whites, whisk until puff mass then add melted gelatin.

5. Pour prepared mass in ramekins and cool.

6. Before serving, dip the ramekins in hot water for some seconds and remove the cream on dessert plates. Top the cream with chocolate and nuts.