Chunky Mango Chocolate Fool Recipes

MANGO FOOL

Steps:

• Chop the mango, reserve 1 tbsp of chopped mango and take the rest in a blender, add sugar and lemon juice to it. Blend to make a puree.
• To a mixing bowl add fresh cream, Whisk well until thick and peaks are soft. I used my hand mixer.
• Add 1/4 cup mango puree to it reserving 1/4 cup. Mix well.
• Take your serving glasses, first add mango puree as first layer just a tbsp or 2 for each cup.
• Then spoon fresh cream mango mixture and add it till 3/4 of the cup.
• Finally add chopped mangoes as garnish. Spoon some reserved mango puree over it. And finally done.
• Refrigerate for an hour then serve Mango Fool.

MANGO FOOLS WITH CHOCOLATE-ANISE STRAWS

Steps:

• Sprinkle gelatin over juice in a small heatproof cup and let stand 1 minute to soften. Purée mangoes with sugar in a blender until very smooth and force through a sieve into a large bowl.
• Melt softened gelatin in cup in a pan of simmering water or in a microwave and stir into purée. Beat cream with an electric mixer until it just holds stiff peaks and gently fold into purée.
• Chill fool, covered, at least 8 hours.

MANGO FOOLS

Steps:

• Place the mango and lime juice in a food processor and whizz to a smooth purée.
• Whip the cream, sugar and yogurt together until the mixture forms soft peaks. Stir through half the mango purée then fold in the rest to make a rippled effect. Spoon among 4 small glasses and top with the toasted coconut and lime zest. Place in the fridge until ready to serve. Serve with coconut biscuits on the side

MANGO FOOL

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.