Separate egg yolks from whites and put into 2 separate bowls.
Heat sufficient water in a deep non-stick pan, keep a mixing bowl over it, Put the egg yolks, ¼ cup castor sugar and vanilla essence into the bowl and cook whisking continuously till the mixture is smooth.
Add gelatin and whisk well. Remove from heat and set aside.
Take egg white in another mixing bowl, add lemon juice and whisk. Add remaining castor sugar and whisk till fluffy.
Add mango puree to egg yolk mixture and whisk well. Fold in egg white mixture till well incorporated.
Add whipped cream and fold in gently.
Line individual ramekin moulds from outside with parchment paper collar and pour soufflé mixture into each. Refrigerate overnight or till set.
Dust icing sugar on top, garnish with chopped mangoes and mint sprigs and serve immediately.
