Mango Fool Recipes

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.

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

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 BLUEBERRY "FOOL"

Steps:

• Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
• Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

MANGO FOOL (MOUSSE DE MANGO)

Steps:

• Place mango, 2 tablespoons sugar, lime and orange juice into bowl of a food processor and blend until smooth. Scrape mixture into a large mixing bowl and chill completely. Whip cream with remaining sugar until stiff peaks form. Fold whipped cream into mango mixture and spoon into small dessert cups. Serve immediately.

AFRICAN MANGO FOOL

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

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!