Mango Fool Argentine

Combine the peeled and chopped mangoes with icing sugar in a bowl, stirring gently until the sugar begins to dissolve and the mangoes release their juices.

Add the lime juice and orange juice to the mango mixture, stirring to combine all ingredients evenly.

Pour the chilled double cream into a separate bowl and whip with a whisk or electric mixer until soft peaks form, taking care not to overbeat.

Gently fold the mango mixture into the whipped cream using a spatula, creating a marbled effect by folding just until combined—do not overmix or the cream will deflate.

Divide the mango fool evenly among four serving glasses or bowls, spooning the mixture to show the rippled texture.

Serve immediately while chilled, or cover and refrigerate for up to 2 hours before serving.