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1
Peel and pit the mangoes: cut down the broad side of the fruit from stem end to tip end, slightly off center, with the knife following the edge of the pit.
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2
Cut down the other side of the fruit in the same way.
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3
Cut the flesh from the sides of the pit, cutting as close to the pit as possible.
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4
Lay each half, skin side down, on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to -- but not through -- the skin.
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5
Lift each mango half, and press on the skin with your thumbs to turn the half inside out.
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6
Slice the cubes away from the skin.
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7
Repeat with the other half.
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8
Cut the strips from the sides away from the skin.
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9
Discard the skins.
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10
Place the mango in a food processor fitted with the steel blade.
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11
Add half the lime juice and 2 teaspoons of the sugar.
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12
Puree until smooth.
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13
Scrape into a bowl, and set aside.
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14
You should have about 2 cups puree.
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15
Toss the strawberries with the remaining lime juice and sugar, and let sit for 15 to 30 minutes, in or out of the refrigerator.
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16
Spoon about 1/4 cup of mango puree onto each dessert plate or into wide dessert bowls.
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17
Place a spoonful of strawberries, with juice, in the middle.
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18
Garnish with mint and serve.
