Beat cream, sour cream and sugar in the small bowl of an electric mixer until soft peaks form.

Cut away cheeks from mangoes either side of the stones. Peel mangoes. Cut into thin slices. You could also use tinned mangoes if they are not in season.

Roughly crush meringues. Reserve ¾ cup. Gently fold remaining meringues into cream mixture.

Divide half the cream mixture and half the mango slices evenly among four serving bowls. repeat layering with remaining cream mixture and mango slices.

To serve, sprinkle reserved meringue over desserts. Top with berries.