I just successfully tested another fruit fool!
The recipe for mango fool comes from a bright new food magazine Dinner Tonight, which I bought a couple of days ago. The issue is full of recipes for quick suppers, weekend meals, side dishes and lunches, divine and instant desserts. There is hardly any articles so if you are looking for some travel inspired food reviews, kitchen equipment assessments, seasonal fruit and vegetable overviews or celebrity chefs recipes, refer to Delicious Magazine or Good Food. I found the recipes from Dinner Tonight quite impressive, yummy looking, quick and easy to follow, yet still creative and exciting. I am sure it will be a useful source of reference when you plan a dinner party menu, weekend food or a super express meal for the weekdays.
Re the mango fool recipe, I found it quite unique. I liked the freshness of mango, the delicate lime flavour and the foamy, creamy, almost cloudy texture. You ought to try this yummy dreamy heaven!
You will need:
2 ripe large mangos, peeled and stoned
150 ml double cream
1 x 250 g pot plain yogurt
zest and juice of 1/2 lime
2 cardamom pods, split and seeds crushed (I didn’t this ingredient – I mark it as optional)
2-3 tablespoons clear honey
Puree the mango flesh in a food processor until smooth.
Whisk the cream to soft peaks, then stir in the yogurt and whisk a little more until thickened. Fold in most of the lime zest and juice, the cardamom and honey.
Spoon alternate layers of the creamy mixture and the mango puree into the glasses and decorate with the remaining zest. Serve chilled.