Canned mangoes are excellent in this dessert if ripe fresh ones are unavailable. Use a drained (1-lb 14-oz) can of mango slices in syrup. If the canned fruits you buy are Alphonso mangoes (our favorite variety of mango), add an additional 1/2 cup cream.
•Mango fool can be kept, chilled and covered, up to 2 days.
•There are two ways of getting to the flesh of a mango. The safest way is to cut the two wide, fleshiest sides of the mango as close to the pit as possible. Score cut sides of the pieces in a crosshatch pattern, turn them inside out, then cut the flesh from the skin. You can also remove the skin first with a vegetable peeler, then cut the flesh from the pit with a sharp knife. (Take care if you use this method; the mango's slipperiness can be tricky.)
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Sprinkle gelatin over juice in a small heatproof cup and let stand 1 minute to soften. Purée mangoes with sugar in a blender until very smooth and force through a sieve into a large bowl.
Step 2
Melt softened gelatin in cup in a pan of simmering water or in a microwave and stir into purée. Beat cream with an electric mixer until it just holds stiff peaks and gently fold into purée.
Step 3
Chill fool, covered, at least 8 hours.
