Mango-Mint Fool

Your knife will glide easily through the tender part of a mango but will make a grating sound when you get too close to the pit and the stringy flesh.

• 2 ripe medium mangos (about 14 oz. each), peeled and cut into 1-inch chunks    
• 1/3 cup sugar
• 3 Tbs. fresh orange juice
• 1 Tbs. finely chopped fresh mint
• Generous pinch of salt
• Tiny pinch of cayenne
• 1 cup cold ultra-pasteurized heavy cream

In a food processor, process the mango chunks, sugar, orange juice, mint, salt, and cayenne until smooth, scraping down the sides of the bowl as needed, about 1-1/2 minutes. You should have about 1-1/2 cups mango purée. Taste and add more sugar or salt if needed, remembering that the flavors will be muted when you fold the purée into the cream. Chill until very cold, about 2 hours.

In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1 cup of the chilled purée into the whipped cream just until fully incorporated. Gently stir in the remaining purée to make swirls. Serve immediately or refrigerate up to 24 hours.