Mango Fool Details


• 1 & 1/4 teaspoons unflavored gelatin (less than 1 envelope)
• 1 cup whole milk
• 1 large egg
• 1/2 cup sugar
• 1 (30-oz) can Alphonso mango slices in syrup*, drained
• 1 & 1/2 tablespoons fresh lime juice
• 1 cup chilled heavy cream

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Sprinkle gelatin over three tablespoons milk in a little bowl and let soften whereas making dish.

Bring remaining milk simply to a boil in a little serious cooking pan, then take away from heat. Whiskalong egg and 1/4 cup sugar till combined well, then add hot milk in a slow stream, whisking.

Pour dish into pan and cook over moderately low heat, stirring perpetually with a wooden spoon, tillan instant-read measuring instrument registers 170°F and dish coats back of spoon (do not boil), about a pair of minutes. Stir in gelatin mixture and cook over low heat, stirring, till dissolved,about one minute (do not boil). Pour dish through a sieve into a bowl and cool, stirring often.

Puree mangoes with remaining 1/4 cup sugar and lime juice in a mixer till very swish and force through sieve into dish. Stir till combined well, then chill till cold however not set, about one hour.

Beat cream with an electrical mixer till it simply holds stiff peaks, then fold into mango dish gently however totally. Chill, covered, a minimum of eight hours.