By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
326 cal · 495 min
Mango Fool
Recipe GLPR8a8d45c7b1f324
A silky, luxurious British-style dessert made from a delicate egg custard infused with sweet mango pulp and folded with whipped cream. The gelatin provides structure while keeping the texture light and airy. This chilled custard-based fool is a sophisticated treat that combines tropical mango flavor with a creamy, cloud-like consistency.
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Ingredients
1 1/4 teaspoons unflavored gelatin
1 cup whole milk, divided
1 large egg
1/2 cup sugar, divided
1 (30-ounce) can Alphonso mango slices in syrup, drained
1 1/2 tablespoons fresh lime juice
1 cup chilled heavy cream
Directions
Pour 3 tablespoons of the milk into a small bowl and sprinkle the gelatin over it. Let sit for a few minutes to soften.
In a small heavy saucepan, heat the remaining milk until it just begins to boil. Remove from heat immediately.
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.
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.
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.
Allow the custard to cool to room temperature, stirring occasionally, then refrigerate until thoroughly chilled.
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.
Refrigerate the mango custard until cold but not fully set, approximately 1 hour.
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.
Transfer the mango fool to a covered container and refrigerate for at least 8 hours before serving.
To serve, spoon the mango fool into individual serving dishes or glasses.
Comments
Mango Fool is a simple chilled dessert with no special sourcing: gelatin, milk, eggs, sugar, heavy cream, and fresh mango are all standard finds at any Charlotte chain, and lime juice is a staple. The stated 495 minutes is misleading—the actual hands-on work is maybe 15 minutes, but the recipe needs 8 hours (or overnight) of chilling to set, which demands real planning. Cost per serving lands around $1.50 to $2.00, driven by heavy cream and fresh mango; buy mangoes at Food Lion or Kroger when they're in season and cheaper. This is a make-ahead dessert that keeps beautifully in the fridge for 2 days, perfect for weeknight prep when you've got the time the night before.
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