Mango Strawberry Fool Recipes

Steps:

• Peel the mangoes and remove the pulp from the seed, trying to keep at least 4 nice slices of mango intact for garnish; set them aside.
• In a food processor, puree the remaining pulp to a very fine puree with the salt.
• Strain through a fine mesh strainer, pushing hard on the solids.
• Chill your mixer bowl and whip in the freezer for 10 minutes.
• Whip the cream and sugar until soft peaks form.
• Carefully, carefully fold the cream into the mango.
• Wash, dry and hull the strawberries.
• Slice into quarters.
• Into each glass put a spoonful of strawberry pieces.
• Top with a dollop of mango-cream.
• Top with more berries, then more mango, continuing in layers this way until you have filled the glasses.
• End each with the mango-cream.
• Garnish each with one of the reserved slices of mango and a little mint sprig.
• Serve immediately.
• Note 1- if your mangoes are really sweet don't add any sugar to the cream, just whip it without it.
• Note 2- this dish won't hold long once you've put it together, 30 minutes or so most.
• But you can prepare the mango cream and strawberries up to the point of layering several hours a head.
• Get your glasses out and ready, and then just layer before service.
• Note 3- try this with raspberries instead of strawberries- heaven!

Steps:

• Wash, hull and slice your strawberries and set aside.
• Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
• Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
• Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
• Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
• Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
• Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
• At this point I like to decorate with some mint leaves or strawberries on top.
• Chill for about an hour and serve!

Steps:

• Combine all ingredients in a blender and puree until smooth, about 2 to 3 minutes. Drink immediately.
• Aloha!

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

Steps:

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.