Mango Cream

Directions

1. 1
   Peel mangoes and cut flesh from pit; finely dice half of the fruit.
2. 2
   In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
3. 3
   In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
4. 4
   Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.