Mango Fools with Chocolate-Anise Straws |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
1 1/4 teaspoons unflavored gelatin |
1 1/2 tablespoons fresh lime juice |
3 large very ripe mangoes, flesh coarsely chopped (4 cups) |
1/4 cup sugar, or to taste depending on sweetness of mangoes |
3/4 cup heavy cream |
accompaniment: chocolate-anise straws |
Directions:
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.
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.
3. Chill fool, covered, at least 8 hours.
4. Cooks' notes: Mango fool can be kept, chilled and covered, up to 2 days.
5. 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.)
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