Mexican Mango Cream
|Mangoes/2 cans (14 ounce each) mangoes, drained||5 Large, drained|
|Oranges||2 , peeled, seeded, and cut in small pieces|
|Lemon juice||1 Tablespoon|
|Whipping cream||1 Pint (2 Cups)|
|Pecan pieces||1 Cup (16 tbs)|
|Green maraschino cherries||12|
Peel fresh mangoes; whirl mangoes in blender until smooth.
Add sugar to taste (Mexicans like it sweet).
Stir in oranges and lemon juice.
Whip cream and fold into mango mixture.