Makes 6 servings. Difficulty
1-1/4 teaspoons unflavored gelatin 1 cup milk 1 large egg 1/2 cup sugar 2 mangoes, peeled and seeded 2 Tablespoons fresh lime juice 1 cup heavy cream
Sprinkle gelatin over 3 tablespoons of milk. Let soften.
In a small heavy saucepan, bring remaining milk just to a boil and remove from heat.
Whisk together egg and 1/4 cup of sugar. Add milk in a slow and continuous stream, whisking constantly.
Return custard to saucepan and cook over medium-low heat, stirring constantly, until custard reaches 170°F and coats the back of a spoon. Stir in gelatin mixture and continue to cook over low heat, until gelatin is incorporated, about 1 minute. Pour custard through a sieve into a bowl and let cool, stirring occasionally.
Purée mangoes. Force purée through a sieve. Mix mango puree with remaining 1/4 cup sugar and lime juice. Cover and chill for about an hour or until cold.
Beat cream with an electric mixer until it just forms stiff peaks. Fold into mango custard. Cover and chill for at least 6 hours. When ready to serve, spoon into dessert dishes.