mango and then cut the flesh away from the central stone and place in a
bowl. Sprinkle over the lemon juice. Set aside a few raspberries for
decoration. Add the remainder to the mango and purée in a food processor
until smooth. Press through a sieve into a large bowl and sweeten to
taste. Whisk the egg whites stiffly and whip the cream into soft peaks.
Fold them both gently into the fruit purée. When well blended, spoon
into glasses and chill. Serve decorated with the reserved raspberries. When fresh
mangoes are not available, use two large ripe peaches or nectarines, or
about 225g fresh, ripe apricots.