Mango And Vanilla Fool Food

MANGO & PASSION FRUIT FOOL

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.

CRANBERRY-MANGO FOOL WITH GINGERSNAPS

Steps:

• Put the cranberry-mango relish in a food processor and process until smooth.
• Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap.
• Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.
• Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature.

MANGO-ORANGE-VANILLA ICE CREAM CAKE

Steps:

• Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
• Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
• Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
• Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
• Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour.
• Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.

QUICK MANGO PUDDING

Steps:

• Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

MAHI MAHI WITH MANGO-VANILLA SAUCE

Steps:

• Prep an outdoor grill.
• Heat 2 Tablespoons of olive oil in a saute pan over medium heat. Saute the shallots until they are translucent. Add the wine and mango. Saute for 20 seconds. Add the cream and reduce the mixture by one half.
• Add the vanilla bean scrapings to the pan and stir the mixture. Turn the heat to low. Add the tomato puree. Cook for 1 to 2 minutes. Place the sauce in a blender and puree for 1 minute. Watch out for the steam when pureeing hot liquids!
• Pour the sauce through a strainer, return it to the saute pan and bring to a simmer. Season with salt and pepper, to taste. Keep warm on the back of the stove.
• Preheat your grill to about medium to medium high heat.
• Season the mahi mahi fillets with salt and pepper and brush with some olive oil. Grill the fillets for 1 to 2 minutes, rotate 90 degrees and grill an additional 3 to 4 minutes. Turn the fillets over and repeat the grilling process. Remove the fillets form the grill.
• Serve with the mango-vanilla sauce.