3 ripe mangoes
2 tablespoons fresh lemon juice
65 g / 2 1/2 oz sugar
2 egg whites
pinch of salt
6 tablespoons double cream
2 tablespoons grated chocolate or chocolate flakes
 Peel the mangoes and cut the ﬂesh from the stones. Finely dice half the fruit and purèe the remainder in a blender with the lemon juice and 50 g / 2 oz of the sugar. Whisk the egg whites until stiff. Stir in the remaining sugar and the salt and continue whisking until the egg whites stand up in peaks. Whip the cream until stiff.
 Fold the egg white gently into the whipped cream. Fold the mango puree into the cream, then fold in the diced mango. Spoon into a serving bowl or into individual serving dishes and chill for 30 minutes in the refrigerator. Before serving decorate with the grated chocolate or chocolate ﬂakes.
As an interesting variation try using freshly squeezed lime juice instead of the lemon juice; the delicate lime flavour blends well with the mangoes.