Mango Fool
"Try this Fool."
"What! How dare you? Who are you calling a Fool. YOU *&^#* fool."
"No, no, no, no! Not that kind of fool Ms. Short Fuse...this kind...."
"What! How dare you? Who are you calling a Fool. YOU *&^#* fool."
"No, no, no, no! Not that kind of fool Ms. Short Fuse...this kind...."
"Foole is first mentioned as a dessert in 1598 (together with trifle),[1] although the origins of gooseberry fool may date back to the 15th century.[2] The earliest recipe for fruit fool dates to the mid 17th century." Wikipedia.
This desert was brought to India by the British and has an original version that combines heavy whipped cream, custard, sugar, flavorings. Strawberries, raspberries and the original gooseberries are the fruits named but try any fruit you think will do well in the recipe.
My version lives up to my reputation of one always on the lookout for 'simple' and 'quick' recipes. The original version is available on the Internet.
A fool can be made with any really ripe fruit you want...at a pinch you can use canned fruit like peaches too.
I found some Kent mango slices in my freezer and decided to use them. Kent is the best variety of mango we get in Southern CA and so when the short season is at its peak, I freeze some of the fruit.
I cut up a couple of slices to tiny cubes and set that aside.
I whisked the slices of fruit in the food processor till pulpy, not smooth.
Then I folded in whipped cream from a tub (you can use fat free, sugar free or the original version.) I added a spoon of vanilla, 1/2 a tsp of fresh ginger juice and half a tsp of cardamom powder (all optional). Instead of folding in by hand, you can continue doing this in the FP at it's lowest setting. When done add the mango cubes set aside.
This recipe does not have proportions as you have to fold in enough whipped cream till you see a setting consistency then spoon into dessert cups/servers and chill thoroughly. The advantage is you can add more or less fruit.
To the small tub of whipped cream I added roughly the same amount of fruit.
Top off with a dollop of whipped cream and a sprinkle of cardamom or a piece of the fruit you've used. Chill thoroughly...it thickens/sets more.
This dessert literally melts in the mouth, takes little effort and is light and healthy.
And so I say..."Enjoy this Fool and your weekend".
My version lives up to my reputation of one always on the lookout for 'simple' and 'quick' recipes. The original version is available on the Internet.
A fool can be made with any really ripe fruit you want...at a pinch you can use canned fruit like peaches too.
I found some Kent mango slices in my freezer and decided to use them. Kent is the best variety of mango we get in Southern CA and so when the short season is at its peak, I freeze some of the fruit.
I cut up a couple of slices to tiny cubes and set that aside.
I whisked the slices of fruit in the food processor till pulpy, not smooth.
Then I folded in whipped cream from a tub (you can use fat free, sugar free or the original version.) I added a spoon of vanilla, 1/2 a tsp of fresh ginger juice and half a tsp of cardamom powder (all optional). Instead of folding in by hand, you can continue doing this in the FP at it's lowest setting. When done add the mango cubes set aside.
This recipe does not have proportions as you have to fold in enough whipped cream till you see a setting consistency then spoon into dessert cups/servers and chill thoroughly. The advantage is you can add more or less fruit.
To the small tub of whipped cream I added roughly the same amount of fruit.
Top off with a dollop of whipped cream and a sprinkle of cardamom or a piece of the fruit you've used. Chill thoroughly...it thickens/sets more.
This dessert literally melts in the mouth, takes little effort and is light and healthy.
And so I say..."Enjoy this Fool and your weekend".
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