Mango Cream

Directions

1. 1
   Peel the mangoes and cut them into pieces.
2. 2
   Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender.
3. 3
   When cooked, put the mango through a food mill until you have a thin pulp.
4. 4
   Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour.
5. 5
   Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed.
6. 6
   Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.