Mango Fools with Chocolate-Anise Straws

Preparation 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. 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.)

Preparation 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. 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.)