|Lemon juice||1 Tablespoon|
|Raspberries||8 Ounce (225 Gram)|
|Caster sugar||To Taste (Adjust Quantity As Per Taste)|
|Whipping cream||5 Fluid Ounce (150 Milliliter)|
Peel the mango and cut away the flesh from the centre stone and place in a bowl.
Sprinkle over the lemon juice.
Set aside a few raspberries for decoration and add the remainder to the mango and puree together in a processor.
Continue until smooth and press through a sieve into a large bowl and sweeten to taste.
Whisk the egg whites stiffly and then whip the cream into soft peaks, fold them both gently into the fruit puree.
When well blended spoon into tall glasses, cover with cling film and chill.
Serve decorated with the reserved raspberries.