Mango fool….
- ripe mango – 850g (2 heavy ones)
- the juice of half a lime
- double cream – 250ml
- cardamom powder
- 2-3 tablespoons sugar
- yoghurt (natural, smooth) – 50 grams
- A handful of chopped pistachios
- ripe mango – 850g (2 heavy ones)
- the juice of half a lime
- double cream – 250ml
- cardamom powder
- -3 tablespoons sugar
- yoghurt (natural, smooth) – 50 grams
- A handful of chopped pistachios
- Peel the mango, slice the flesh from the stone and put it into a bowl, catching the dripping juices as you go. Squeeze over the lime juice. Keep a few pieces of chopped mango aside for garnish later
- Blitz the mango flesh in a food processor till smooth. There really should be no lumps. add a teaspoon of sugar and a teaspoon or more of cardamom powder and the yoghurt and blitz again. Pass through a sieve to make sure its really smooth
- Pour the cream into a cold mixing bowl and beat gently till thick; it should be thick enough to just about keep its shape rather than standing in stiff peaks. Fold in the yoghurt with a metal spoon.
- Layer the mango purée in with the cream. I find this is best done with a metal spoon, slowly and firmly, and I stop just before they are completely blended, so that there is no risk of over-mixing. Divide between four or six small bowls, glasses or cups.Add a few pieces of chopped mango and some chopped pistachios if you desire
- Put in the fridge for at least an hour for the ingredients to marry, covered with clingfilm. As you serve each one, drizzle some of the remaining mango purée over each one
So I love mangoes… they are on my top 5 list of favourite fruits.. however, I find it so hard to find the right mangoes here… probably because I’m obsessed with my Indian Apusi/Alfonso mangoes… sweet and juicy… deep saffron orange… they just take me back to so many happy moments… so yes, it’s all about nostalgia really…
I’m not really sure why this dessert has such an unfortunate name… Some say it’s derived from the French word ‘fouler’, which means ‘to press’ or ‘to crush’… but I’m really not sure…
This isn’t at all traditional.. in the sense that, there’s no ONE way to make this… as long as you get some sort of layering happening… you can pretty much add what you want… I wanted to add a slightly Indian touch to it so I incorporated cardamom powder, and topped with pistachios….
MAke sure when you do make this, let it sit in the fridge for at least an hour or 2, so that it chills nicely and the flavours all come together… it’s truly a treat…
Instead of cream as a layer, you could use greek yoghurt…
Leave a Reply