Slice the mangoes in half along the seed and carefully scoop out the flesh using a spoon, making sure the peels stay intact so they can be used as serving cups.

Blend the scooped mango flesh into a smooth puree, then measure out 1/3 cup and set it aside for the recipe.

In a saucepan, combine the whipping cream, sugar, and measured mango puree, then heat gently while stirring until the sugar dissolves and the mixture just begins to bubble at the edges without boiling.

Remove the saucepan from the heat and immediately stir in the lemon juice, allowing the mixture to begin thickening as it cools into a smooth, creamy consistency.

Carefully pour the mixture into the prepared mango peel halves, filling each about three-quarters full to prevent spilling during setting.

Place the filled mango cups in the refrigerator and chill for several hours or overnight until the dessert is fully set and firm.

Just before serving, sprinkle a thin, even layer of sugar over the surface and caramelize it using a kitchen torch or hot spoon until golden and crisp, then let it cool briefly before serving.