2 lg. or med. ripe mangos
2 tbsp. fresh lemon juice
1/4 c. plus 1 tbsp. sugar
2 egg whites
Pinch of salt
6 tbsp. whipping cream
2 tbsp. grated chocolate flakes

Peel mangoes and cut flesh from stones finely dice half of the fruit. In blender or food processor, puree remaining fruit, lemon juice and 1/4 cup sugar. Beat egg whites until soft peaks form. Beat remaining ingredients, 1 tablespoon sugar and salt until stiff but not dry. Whip cream until stiff. Gently fold beaten egg whites into whip cream. Fold mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate. Makes 4 servings.