The Caribbean Mango Fool Recipes

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:

• Peel and cut mango into pieces. Place the mango in the blender or food processor with the sugar and puree. Fold in desired amount of whipped cream and chill in the fridge. Serve when cold. Enjoy!

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:

• 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.

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.