Mango Cream

There are hundreds and hundreds of mango cultivars in the world, with intriguing names like Rajapuri, Boubo, Parrot Mango, Momi K. and Bez al-Anza. Even in this country, we grow dozens of different mangoes. The problem is that very few of them make it into the marketplace, and when they do they are not often labeled in any helpful way. Store signs usually just say "mangoes," and the PLU (Price Look-Up) stickers are annoyingly vague. In fact, the PLUs for mango include these designations: ripe, green, yellow and red. Pretty dumb.

There are about six mango types found in U.S. markets, with the most common being the Tommy Atkins. Tommy Atkins are grown in Florida (and many other parts of the world) and are large and heavy. Recently there has also been a pretty good supply (at least in New York) of Ataulfos, which are sometimes sold as Mexican mangoes (they're grown there) or champagne mangoes. Their main distinction is that their flesh is creamy and much less fibrous than the Tommy Atkins. Other mangoes that make it into the U.S. market include Haden, Keitt, Francine, and Kent. For more information on mango varieties in this country and their availability, check out the National Mango Board.

Mango Cream
I made this dessert with 1 Ataulfo mango and 3 Keitt mangoes (I think....of course they weren't labeled).

3 medium or 4 small mangoes, peeled and cut into big chunks
1/2 cup light cream or half-and-half
1/4 cup maple syrup
1 envelope gelatin
1/4 cup orange juice
Cinnamon, for garnish

1. In a food processor, puree the mango until very smooth. Add the cream and maple syrup, and puree to blend.
2. In a small saucepan, sprinkle the gelatin over the orange juice and let sit 5 minutes to soften. Place the pan over medium-low heat and stir until the gelatin dissolves, about 45 seconds.
3. Add the dissolved gelatin to the mango puree and blend.
4. Scrape the puree into a 1-1/2-quart bowl, cover and refrigerate until set up, about 4 hours.
5. Serve dusted with cinnamon.

Makes 6 servings