Instructions: In the jar of a blender, combine chopped mango, 2 tablespoons sugar, and the lime juice. Blend until smooth.

In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, the remaining tablespoon sugar, and the vanilla. Whip on medium high speed until peaks form. Remove 1/2 cup whipped cream; set aside.

Using a rubber spatula, gently fold the mango puree into the remaining whipped cream until well combined. Divide evenly among four glasses. Garnish with reserved whipped cream and mango slices.

This recipe yields 4 servings.

Comments: Mangoes are at their peak from May to September and should have yellow-and-red skin without nicks or blemishes.

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