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1
Peel the mangoes and remove the pulp from the seed, trying to keep at least 4 nice slices of mango intact for garnish; set them aside.
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2
In a food processor, puree the remaining pulp to a very fine puree with the salt.
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3
Strain through a fine mesh strainer, pushing hard on the solids.
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4
Chill your mixer bowl and whip in the freezer for 10 minutes.
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5
Whip the cream and sugar until soft peaks form.
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6
Carefully, carefully fold the cream into the mango.
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7
Wash, dry and hull the strawberries.
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8
Slice into quarters.
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9
Into each glass put a spoonful of strawberry pieces.
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10
Top with a dollop of mango-cream.
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11
Top with more berries, then more mango, continuing in layers this way until you have filled the glasses.
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12
End each with the mango-cream.
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13
Garnish each with one of the reserved slices of mango and a little mint sprig.
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14
Serve immediately.
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15
Note 1- if your mangoes are really sweet don't add any sugar to the cream, just whip it without it.
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16
Note 2- this dish won't hold long once you've put it together, 30 minutes or so most.
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17
But you can prepare the mango cream and strawberries up to the point of layering several hours a head.
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18
Get your glasses out and ready, and then just layer before service.
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19
Note 3- try this with raspberries instead of strawberries- heaven!
