Directions

1. 1

   Pour 3 tablespoons of the milk into a small bowl and sprinkle the gelatin over it. Let sit for a few minutes to soften.

2. 2

   In a small heavy saucepan, heat the remaining milk until it just begins to boil. Remove from heat immediately.

3. 3

   In a separate bowl, whisk together the egg and 1/4 cup sugar until well combined. While whisking constantly, add the hot milk to the egg mixture in a slow, steady stream to create the custard base.

4. 4

   Transfer the custard mixture back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until an instant-read thermometer reads 160°F. The custard should coat the back of the spoon and appear thick enough that a line drawn through it holds (do not allow to boil). This should take approximately 2 minutes.

5. 5

   Remove the custard from heat and stir in the softened gelatin mixture. Continue cooking over low heat for about 1 minute, stirring constantly, until the gelatin is completely dissolved (do not boil). Pour the custard through a fine-mesh sieve into a clean bowl.

6. 6

   Allow the custard to cool to room temperature, stirring occasionally, then refrigerate until thoroughly chilled.

7. 7

   In a blender, combine the drained mango slices, remaining 1/4 cup sugar, and lime juice. Blend until completely smooth and silky. Pour the mango mixture through a fine-mesh sieve into the chilled custard, pressing gently to extract all pulp. Stir until evenly combined.

8. 8

   Refrigerate the mango custard until cold but not fully set, approximately 1 hour.

9. 9

   Pour the heavy cream into a clean bowl and beat with an electric mixer on medium-high speed until stiff peaks form. Gently fold the whipped cream into the mango custard in two batches, being careful to maintain the airy texture.

10. 10

    Transfer the mango fool to a covered container and refrigerate for at least 8 hours before serving.

11. 11

    To serve, spoon the mango fool into individual serving dishes or glasses.