(thanks to Freundin Magazine)

For 4 persons
2 egg yolks
1 egg white
4 gelatine 1/2 gelatine leaves
1 mango
1/2 bio lime grated rind and its juice
50 gr sugar
150 gr coconut milk
100 gr of fresh cream

Put the gelatine leaves in a bowl of cold water to soften.
Wet the Buddino molds and position them upside down in the glasses.
Reduce the mango pulp to a puré and filter it. Add the lime juice and the finely grated lime rind.
Whisk the yolks with the sugar at bain-marie for 10 minutes until it becomes a thick cream like zabaglione.
Pour in the coconut milk. Take off the heat without stopping the whisking, add the gelatine leaves after having squeezed out any excess water, then add the mango puré.
Whisk the egg white in a bowl until firm.
Whip the cream until firm.
Gently incorporate both to the mango and coconut cream.
Pour the mango and coconut cream into the molds and keep refrigerated for 4 hours.
Serve decorated with toasted coconut shreds.