0.3 cup depending on sweetness of mangoes to taste
4 cups mangoes very ripe coarsely chopped
Equipment
bowl
frying pan
knife
sieve
blender
hand mixer
microwave
peeler
Directions
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.
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.
Chill fool, covered, at least 8 hours.
•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.)
