Creamy Mango

1 Large ripe Mango - 1 to 2 Tbsp of superfine sugar - 1+1/4 cup [300 ml] heavy cream

Peel the Mango cutting flesh away from t he seed. Cut 1/4 into neat thin slices and set aside. Chop the rest into rough chunks. Wiz the chunks of mango into a smooth Purée. Add sugar to taste (if needed). Whip the cream until soft peaks form then lightly fold in 3/4 of the mango Purée. Divide the cream mix among serving glasses and spoon the remaining mango Purée on top. Decorate each serving with a few slices of mango.