Soften the gelatin leaves for 10 minutes in cold water.
Peel the mango and put it into pieces in the food processor with half of the sugar.
Mix until you get a smooth puree. Reserve the mango puree in a bowl.

Cut the strawberries into pieces and put them into pieces in the food processor with half of the sugar.
Mix until you get a smooth puree. Reserve the strawberry puree in another bowl.

Heat the lemon juice in a small saucepan, then add the drained gelatin leaves and let it melt slowly while mixing.
Separate the preparation into each fruit puree and mix well.

Whip the egg whites with the vanilla sugar until stiff peaks form and whip the 35% cream until stiff peaks form.
Add half of the whipped egg whites and half of the whipped cream to each fruit puree and fold with a spatula.

Divide the mousse into glasses, alternating between strawberry and mango mousse.
Decorate with a few strawberry quarters and mint leaves.