MANGO FOOL
Mango Fool is a creamy delight dessert made by layering mango sauce, whisked fresh cream and cubed mangoes. Mango Fool makes occasions special and a must try at home during mango season for its taste. Mango Fool making is simple & quick for sudden dessert cravings and to treat visitors cool & style.
Provided by Sharmilee J
Categories Dessert
Time 1h15m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 75 g, Calories 144 kcal, Carbohydrate 12 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 9 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 4 g
MANGO FOOLS
This Asian-inspired dessert is a creamy, fruity end to a quick mid-week menu of Thai green chicken curry, baked rice and quick Thai salad.
Provided by delicious. magazine
Categories Dark chocolate recipes
Yield Serves 4
Number Of Ingredients 7
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
Nutrition Facts : Calories 370kcals, Fat 28.5g (15.1g saturated), Protein 2.9g, Carbohydrate 25.4g (20.8g sugar)
MANGO FOOL
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
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 & PASSION FRUIT FOOL
You'll need just four ingredients to make this exotic dessert, a no-fuss finish to your meal
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 390 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
AFRICAN MANGO FOOL
This dessert was native to England, but popular in English-speaking Africa in the time of British colonialism.Make this the traditional way or see the note below and make it the easy way! Adapted from the Congo Cookbook. Cook time is estimated, I have not made this yet. Or is you make it the easy way, there is no cook time!
Provided by Sharon123
Categories Dessert
Time 20m
Yield 2-4
Number Of Ingredients 6
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.
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.
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