Mango And Vanilla Fool Recipes

MAHI MAHI WITH MANGO-VANILLA COULIS

Steps:

• For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth.
• For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
• Arrange the fish on a platter and spoon the coulis on top.

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.

MANGO & VANILLA GRANITA

Steps:

• Tip the vanilla into a bowl with the sugar. Bring a kettle of water to the boil and pour 250ml over the sugar. Stir until completely dissolved, then leave to cool. Meanwhile, peel the mangoes and cut away all the flesh, then blitz in a food processor until you have a smooth purée. Stir the purée into the syrup and fish out the vanilla pod. Freeze the purée as before or churn in an ice-cream machine to make a sorbet. Serve with sliced strawberries.

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.

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.