Combine mashed avocado, lemon juice, lemon zest, orange juice, salt, and cream in a mixing bowl.

Add green food coloring to the mixture and stir until well combined.

Prepare a bowl of ice and salt.

Place the mixing bowl with the avocado mixture in the ice bath.

Whip the mixture with an egg beater periodically until it partially freezes.

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the partially frozen avocado mixture.

Prepare a freezing tray.

Pour the avocado mousse mixture into the tray, alternating layers with frozen sweetened raspberries.

Cover the tray with wax paper.

Place the tray in the freezer for 24 hours.

When ready to serve, dip a thin-bladed knife in warm water.

Slice the mousse in the tray using the warm knife.

Remove the slices and serve on chilled plates.