Spice mousse with mango and pistachio

Grind the gingerbread into fine crumbs and keep 50 grams apart.

Beat the egg whites stiffly in a fat-free bowl.

Whisk the whipped cream until you have 150 gram biscuit crumbs through it. Spat the proteins through the whipped cream.

Keep a few blocks of mango separate for the garnish. Divide the rest of the mango over the slices.

Spoon the gingerbread mousse on it and let it stiffen in the fridge for about 30 minutes.

Garnish before serving with the remaining mango cubes. Sprinkle the slices with the pistachio nuts and the rest of the cookie crumbs.