To make sugar syrup, mix caster sugar, water and glucose syrup in a pan and bring to a boil.
Soak the gelatin leaves in cold water for 3-4 minutes.⏱ 4 min
Remove syrup from heat. While hot, add the soaked gelatin leaves and stir until dissolved.
Add the mango purée to the syrup and gelatin mixture; mix well.
Pour mixture into an Espumas gun or cream whippers, screw top on tight and insert nitrogen gas cartridge. Shake well and chill. Continue to shake every 20 minutes while chilling for up to 2 hours.⏱ 120 min
Shake well prior to foaming over dessert such as a bowl of tropical fruit.