Peel the mangos. Put the pulp into the bowl of a blender, discard the pits. Mix. Whip the unsweetened cream, add to the mango purÄe, add 1 cup of icing sugar. Pour into the serving bowls, chill overnight in the freezer. To serve, quickly mix the raspberries and the remaining icing sugar. Serve in a sauceboat with the cream.
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4 mangos
1 1/2 cups icing sugar
1 lb unsweetened cream
1 lb raspberries
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10
mn
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Take the cream out of the freezer and put into the refrigerator at least 30 minutes before serving.
