Canned mangoes are excellent in this dessert if ripe fresh ones are unavailable.
Use a drained (1-lb 14-oz) can of mango slices in syrup. If the canned fruits you buy are
Alphonso mangoes (our favorite variety of mango), add an additional 1/2 cup cream.
 

Ingredients
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

Chocolate-Anise Straws
1 teaspoon anise seeds
1 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
2 1/2 tablespoons sugar
3 (17- by 12-inch) phyllo sheets
3 tablespoons unsalted butter, melted
 
3Preheat oven to 375*F.
Finely grind anise in an electric coffee/spice grinder or with a mortar and pestle. Finely chop chocolate with anise and sugar in a food processor.

Cut phyllo sheets in half crosswise to form 6 sheets. Cover with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Place 1 sheet of phyllo with long side nearest you on a work surface (keep remaining sheets covered) and lightly brush lower half of sheet with butter. Spoon a heaping tablespoon of chocolate mixture lengthwise across center of sheet. Fold phyllo sheet in half, enclosing chocolate, and brush lightly with butter. Starting with chocolate side, roll up pastry tightly to form a 12-inch straw.

Transfer straw, seam side down, to a baking sheet, then make 5 more in same manner.
Bake straws in upper third of oven until golden, 12 to 14 minutes, and cool on a rack. Break in half to form 12 straws.
Cooks’ note:  • Straws keep in an airtight container 2 days.

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. Serves 6.

Cooks’ notes:
• 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.)

Source: Gourmet