• 2 ripe mangos
• 1 small piece fresh ginger, peeled and shredded
• 1 C. powdered sugar, sifted
• Juice of 1/2 a lime
• 1/2 C. heavy cream

Cut the mangoes in half, cutting around the stone. Scoop out the pulp into a bowl, blender or food processor fitted with a steel blade. Reserve two slices.  Add the ginger, powdered sugar and limejuice and purée in the blender or food processor fitted with a steel blade until smooth. Use a hand blender o electric mixer in the bowl, pushing mixture through a sieve afterwards, if necessary. Whip the cream until soft peaks form and fold into the mango purée. Divide the mixture between 6 glasses serving dishes and leave in the refrigerator for 1 hour before serving. Cut the reserved mango slices into 6 smaller slices or pieces and garnish the fool. Hint: Serve with cookies. When whipping cream, refrigerate it for at least 2 hours before use.  Over whisked cream turns to butter, so whisk slowly and watch carefully.

Serves 6