Mango Fools With Chocolate Anise Straws Recipes

MANGO FOOL

Mango Fool image

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

Ingredients

2 mangoes
1/2 teaspoon fresh grated ginger
1/2 cup confectioners' sugar
1/2 teaspoon lime juice
1 cup whipping cream

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

MANGO FOOLS WITH CHOCOLATE-ANISE STRAWS

Mango Fools with Chocolate-Anise Straws image

Canned mangoes are excellent in this dessert if ripe fresh ones are unavailable. Use a drained (1-lb 14-oz) can of mango slices in syrup. If the canned fruits you buy are Alphonso mangoes (our favorite variety of mango), add an additional 1/2 cup cream.

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 1/4 teaspoons unflavored gelatin
1 1/2 tablespoons fresh lime juice
3 large very ripe mangoes, flesh coarsely chopped (4 cups)
1/4 cup sugar, or to taste depending on sweetness of mangoes
3/4 cup heavy cream
Accompaniment: 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.

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