Add the mango and sugar into a pot, and simmer over high heat for about 5 minutes, until the fruit begins to release juices. Remove the mango syrup from the heat and allow to cool for a few minutes.
In a Kitchenaid Mixer or with a hand mixer, whip the egg whites until they turn stiff.
When the mango syrup has cooled, add it to a blender to remove any large chunks of mango.
As the egg whites are still whipping, add the pureed mango syrup about ¼ cup at a time, allowing one addition to incorporate completely before adding the next one.
Continue adding mango syrup until you spy the Espumillas begin to flatten from the weight. We don’t want this, so cease from adding any more syrup at this point! (It took about 1 cup of syrup for me).
Scoop into a bowl and top with any extra mango syrup or pieces. Enjoy!