Mango dessert

In a bowl whisk the double cream until it forms medium peaks.
Slice 5 the mangoes and puree in a blender.

Add the icing sugar and mango purée to the whipped cream and fold until all mangoes incorporate.
Make small cubes of the remaining mango and add to the whipped cream and fold.

Refrigerate for 4 hours before serving.
You can also serve in a tall glass with fresh cream and mangoes decorated.