Grind 2 very ripe mangoes (deseeded & chopped) adding 4 tbsps of milk powder, 1/2 cup of sugar & 1/2 cup of honey in your mixer/ grinder.
Soak 1 tbsp of gelatin in 1/4 cup of cold waterfor atleast 15 minutes. Melt it by the double boiler method and add to the mango puree, mix well & transfer mixture to a big mixing bowl. Keep in the freezer for 15 minutes/ till partially set.
Add 1/2 cup of whipping cream & 2 well beaten egg whites to the partially set souffle. Divide mixture between 6 greased ramekins & refrigerate till completely set.