Mango Fool Or Papaya Or Banana Recipes

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.

Steps:

• Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

Steps:

• CUSTARD.
• Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
• In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
• Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
• Add salt to taste. Refrigerate custard.
• FRUIT.
• While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
• Mash fruit or press through a sieve. Refrigerate.
• SERVE.
• Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.

Steps:

• Put mango pieces in blender & liquidize (or mash well in a bowl with a fork).
• Stir the lime or lemon juice into the mango puree, mixing well.
• In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks. Set aside.
• Stir in the yogurt & coconut milk (if using) into the mango mixture.
• Gently fold the cream into the mango mixture.
• Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
• Decorate with slices of mango before serving.

Steps:

• Place all ingredients in a blender and puree until smooth.
• Pour into 2 stemmed glasses.

Steps:

• Whisk lime juice, honey, lime zest, balsamic vinegar, and brown sugar together in a small bowl.
• Place mangos and papaya in a large bowl. Stir lime dressing again and pour over fruit. Lightly stir fruit and dressing, cover, and refrigerate for 1 hour.

Steps:

• Take one thick slice from the mango and, while still on the skin, slash the flesh with a sharp knife in a criss-cross pattern to make cubes.
• Turn the piece of mango inside-out and cut away the cubed flesh from the skin.
• Place in a bowl, mash with a fork to a pulp, and then add the cream and mix together well. Spoon into a freezer container and freeze for about 1-1 1/2 hours, or until half frozen.
• Meanwhile, put the apricots and orange juice in a small saucepan. Bring to a boil and then simmer gently until the apricots are soft, adding a little more juice or water if necessary, so that the apricots remain moist. Remove the pan from the heat and set aside to cool.
• Chop or dice the remaining mangoes and place in a bowl.
• Cut the papaya in half, remove the seeds and peel. Dice the flesh and add to the mango.
• Pour the apricot sauce over the fruit and gently toss to coat.
• Stir the half-frozen mango cream a few times until spoonable, but not soft.
• Serve the fruit topped with the mango cream.