Tropical Mango Mousse

Separate the eggs. Beat the egg yolks with the sugar over a warm bain-marie until thick and creamy. Stir in 5 sheets of gelatine and continue stirring until it has dissolved. Stir in the crème fraîche, fold in the mango puree and chill the mixture. When it begins to set, whip the cream until stiff and beat the egg whites until stiff and stir into the fruit cream one after the other. Halve the passion fruits, spoon out the flesh and warm gently with the passion fruit nectar Then squeeze out the remaining sheet of gelatine and stir in. Stir until it has dissolved completely. Spoon the mango mousse into cocktail glasses or small bowls and drizzle with a spiral of the passion fruit mixture. Cover and chill. Shortly before serving, cut the reserved mango half into wedges. Serve the mango mousse decorated with mango wedges, coconut chips and mint.