Peel the mangoes well and remove the stone. Cut a larger slice per serving for decoration and put aside. Cut the rest of the mango into small pieces and puree together with the sugar and the juice of one lemon. Fill the puree up to a maximum of halfway into dessert glasses according to taste.
Whip the cream until stiff and mix with the quark, the grated lemon zest and the vanilla sugar and pour the mixture as a second layer (preferably with a piping bag) into the dessert glasses on top of the puree.
Decorate with the mango wedges and chocolate decorations.
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