For the cream: Beat eggs. Add the starch dissolved in 300 ml cold milk. Remaining milk is put to boil with sugar. As a boil, add the milk to the egg mixture and stir gently until thickened, with reduced stove for about 10 minutes. Add pure butter, roasted almonds and vanilla. Allow to cool. For the mousse: Blend Peel the mango, as previously leave your pieces for decoration. Melt white chocolate in a water bath or in a microwave. With stirring, add sour cream and blend mango. Allow to thicken. In the cups on the bottom 1-2 pieces of chocolate roll. Pour up the cold cream vanilla. Place 1-2 pieces and add mango mousse mango. Garnish with strawberry dipped in melted milk chocolate and mango pieces.