There are a number of mango varieties grown in Barbados. Most popular are the Julie, Ceylon and the large Imperial mango. At Food Affairs, we are fortunate in that we only use fresh mangoes from our orchard in our recipes, including this one for one of our most popular desserts.

MANGO FOOL (serves 6)

1-1/4 tsp unflavoured gelatin (less than an envelope)
1 cup whole milk
1 large egg
1/2 cup sugar
4 cups fresh mango
1-1/2 tbsp fresh lime juice
1 cup chilled heavy cream

Sprinkle gelatin over 3 tablespoons of milk in a small bowl and let soften while making custard.

In a heavy saucepan, bring remaining milk just to a boil and remove from heat. Whisk together the egg and a 1/4 cup sugar until combined well, then add hot milk in a slow stream, whisking.

Pour custard back into saucepan and cook over low heat, stirring constantly with a wooden spoon until thermometer registers 170F and the custard coats the back of a spoon (do not boil) - about 2 minutes.

Stir in gelatin mixture (tip: if the gelatin mixture gets too firm, pop it in the microwave for a few seconds and it will become liquid again) and cook over low heat, stirring until dissolved - about 1 minute (do not boil). Pour custard through a medium-mesh sieve into a bowl and cool, stirring occasionally.

In a blender, puree mangoes with remaining 1/4 cup sugar and lime juice until very smooth. Force through a sieve into custard. Stir until combined well. Chill until cold, but not set, (about one hour).

Beat cream with an electric mixer until it just holds stiff peaks (tip: always chill your bowl in the freezer prior to whipping cream). Fold into mango custard gently, but thoroughly.

Either pour the Mango Fool into a serving bowl, or divide amongst ramekins. Chill, covered for at least 8 hours. (Can be chilled up to one day prior to serving.)