Pare mango, discard seeds, squash the pulp.
Whisk egg whites with sugar into a stiff foam. Whisk cream, fold in with egg whites, mango puree, add liquor. Place the mousse in the cooled dessert cup and put in the refrigerator.
Force berries through the sieve, mix with vanilla sugar and lemon juice. Put berry puree in the refrigerator.
Before serving, dust dessert cups with powdered sugar, spoon out the mousse, using two hot spoons, shape them oblong, pour berry puree near the mousse.
Garnish with lemon balm or mint leaves and berries.
