- 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
- 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.