MANGO & PASSION FRUIT FOOL
You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into small dice. Set aside.
- Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from 2 of the passion fruit halves and mix with the mango purée. Add lime juice to taste. Gently fold the yogurt and half the diced mango through the fruity purée.
- Divide between 4 glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.
Nutrition Facts : Calories 390 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
AFRICAN MANGO FOOL
This dessert was native to England, but popular in English-speaking Africa in the time of British colonialism.Make this the traditional way or see the note below and make it the easy way! Adapted from the Congo Cookbook. Cook time is estimated, I have not made this yet. Or is you make it the easy way, there is no cook time!
Provided by Sharon123
Categories Dessert
Time 20m
Yield 2-4
Number Of Ingredients 6
Steps:
- Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
- In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.).
- Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
- While the custard is cooling, cook the fruit:.
- Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
- To serve:.
- Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
- Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.
REALLY EASY AFRICAN MANGO FOOL
An easier version of mango fool! This is called African but also made in the Caribbean and the South!
Provided by Sharon123
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cut mango into pieces. Place the mango in the blender or food processor with the sugar and puree. Fold in desired amount of whipped cream and chill in the fridge. Serve when cold. Enjoy!
MANGO FOOL
Super light and fluffy, sweet and tangy. Love it. The original recipe called for a whole cup of sugar, but I halved it for health and it tasted just fine.
Provided by horseplay
Categories Dessert
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut the mangoes into small pieces and dump them in a blender.
- Put aside enough slices to garnish.
- Add the ginger, sugar and lime juice to the blender and blend until smooth.
- In a separate bowl, whip the cream (I would suggest an electric mixer) until peaks form.
- Fold the mango mixture into the whipped cream, a bit at a time.
- Stir, then gradually add more, until they are all mixed together.
- Pour the mixture into bowls and chill for one hour before serving.
Nutrition Facts : Calories 730.7, Fat 45.3, SaturatedFat 27.7, Cholesterol 163, Sodium 49.3, Carbohydrate 84, Fiber 5.4, Sugar 75.4, Protein 5.2
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- Blend the remaining mangoes in a blender or food processor together with lime juice and about 2-3 tablespoon sugar. Adjust sugar preference . Set aside
- Using an electric mixer fitted with the whisk attachment, combine heavy cream, with about 1 tablespoon of the sugar, lime zest and vanilla. Blend in additional lime juice, nutmeg and sugar to taste. Mix on medium high speed until peaks form.
- To assemble, divide half the mango purée among the 6 glasses; top each with puree mango, cubes (optional) whipped cream. Alternate whipped cream, puree, and cubes according to preference. Chill until ready to serve
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