Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  mangoes
  1                cup  heavy whipping cream
  3        tablespoons  confectioners' sugar
  2        tablespoons  freshly toasted coconut crisps
                        fresh mint -- for garnish

Preparation:

1. Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. 2. When cooked, put the mango through a food mill until you have a thick pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. 3. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly sprinkling in the sugar. When the mango pulp is chilled, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. 4. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut, garnish with mint and serve.

Nutritional Information:

821 Calories (kcal); 88g Total Fat; (94% calories from fat); 5g Protein; 7g Carbohydrate; 326mg Cholesterol; 89mg Sodium