Ingredients:
Egg whites x 4 (@ room temperature. Separate egg white and yolk in a small bowl first before pouring egg white to a bigger bowl for whisking so as to ensure no bad egg whites are poured to the big bowl.)
Caster Sugar 160-170g
Lemon Juice x 1.5 tbsp
Cream 2/3 to 1 cup (Whipping cream is fine)
Icing Sugar - for dusting use
Mango x 3
How to Make this:
1. Preheat oven at 170'C.
2. Whisk egg whites with electric whisky until foamy like hair mousse. 
3. Add sugar to the egg whites little by little and continue to whisk until it becomes glossy and firm.
5. Line a baking tray with baking paper. Then pour the egg whites mixture to this baking tray and try to smooth out as much as possible using a spatula or a palette knife, ensuring no where the egg whites mixture are too thin.
7. Cut mango into cubes and place them on a sieve so that any juice will be filtered out from the cubes.
8. Whip cream with an electric whisk until it thickens and ribbons formed when you move the whisk.
9. Mix mango cubes with the cream.
10. Line another baking tray with baking paper and dust with icing sugar using a sieve. Turn over the baked egg whites to this new baking tray so that the crusty top is now facing the icing sugar of the new tray. Gently peel away the baking tray from the baked egg whites and be careful of not tearing/breaking the baked egg whites.
11. Spread the mango cubes cream mixture on top of the baked egg whites avoiding the side as they will be easily squeezed out when you roll it up.
12. Gently roll up the baked egg whites, cover with the baking paper, the whole roll placed inside a box, then chill at fridge for at least 2 hrs before serving.
13. When you are ready to serve, take out the roll from fridge, gently remove the baking paper which covers it. Cut away the ends as they are bound to be untidy. You can dust more icing sugar on top of the roll as you desire using a sieve, then cut the roll into pieces with the thickness you like and serve.
Enjoy~~
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