3 lg. ripe mangoes
Juice of 2 lemons
4 egg whites
1/2 c. sugar
1/2 tsp. salt
1 c. whipping cream

Peel and coarsely chop mangoes; process in food processor or blender only until partially pureed. Beat egg whites with pinch of salt until frothy. Add sugar slowly and continue beating until egg whites are stiff. In a separate bowl, whip cream until thick. Fold beaten egg whites and cream together. Gradually add the half pureed mangoes and fold in carefully. Spoon into a greased mold or into sherbet glasses. Refrigerate 3 or 4 hours before serving.