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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 6 |
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There are many varieties of mango grown on the African continent comparatively, the selection of fresh mangoes here in the United States is limited. For this recipe, we recommend using canned slices of Alphonso mango, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ingredients:
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 |
Directions:
1. Sprinkle gelatin over 3 tablespoons milk in a small bowl and let soften while making custard.
2. Bring remaining milk just to a boil in a small heavy saucepan, then remove from heat. Whisk together egg and 1/4 cup sugar until combined well, then add hot milk in a slow stream, whisking.
3. Pour custard into pan and cook over moderately low heat, stirring constantly with a wooden spoon, until an instant-read thermometer registers 170°F and custard coats back of spoon (do not boil), about 2 minutes. Stir in gelatin mixture and cook over low heat, stirring, until dissolved, about 1 minute (do not boil). Pour custard through a sieve into a bowl and cool, stirring occasionally.
4. Purée mangoes with remaining 1/4 cup sugar and lime juice in a blender until very smooth and force through sieve into custard. Stir until combined well, then chill until cold but not set, about 1 hour.
5. Beat cream with an electric mixer until it just holds stiff peaks, then fold into mango custard gently but thoroughly. Chill, covered, at least 8 hours.
6. Before serving, spoon fool into 6 dishes.
7. Cooks' note: Fool can be chilled up to 1 day.
8. * Alphonso mango slices (preferably Ratna brand) are available at specialty foods shops and Kalustyan's (212-685-3451).
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