Instructions: Preheat oven to 400 F. Lightly grease a baking sheet and sprinkle with a little water.

In medium saucepan, gently heat water and 1/4 cup butter until butter has melted; increase heat to high and quickly bring to boil; remove from heat. Add flour all at once, beating until mixture leaves sides of pan. Beat in eggs, one at a time, until smooth and shiny. Pipe or spoon 12 walnut-size balls onto prepared baking sheet. Bake for 20 to 25 minutes or until golden. Cut slit in top of each to let steam escape. Let cool on wire rack.

In a small saucepan over low heat, combine sugar, corn syrup, whipping cream, butter and vanilla. When sugar is dissolved, stir in cocoa and cook for 2 minutes, or until slightly thickened.

Open profiteroles; fill with ice cream. Pile onto serving dish; pour sauce over top. Garnish with slices of mango. Serve immediately.

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