Mango Blueberry Fool Recipes

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MANGO-BLUEBERRY COBBLER



Mango-Blueberry Cobbler image

This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 16

3 cups sliced peeled mangoes
2 cups fresh blueberries
1 tablespoon lemon juice
1/3 cup sugar
2 teaspoons cornstarch
2 teaspoons McCormick® Ground Cinnamon
1/2 teaspoon McCormick® Ground Ginger
BISCUIT TOPPING:
1/2 cup all-purpose flour
4 tablespoons sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Ground Cinnamon, divided
1/4 teaspoon baking soda
Pinch salt
1/3 cup buttermilk

Steps:

  • In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.

Nutrition Facts :

CRANBERRY-MANGO FOOL WITH GINGERSNAPS



Cranberry-Mango Fool with Gingersnaps image

Provided by Bobby Flay

Categories     dessert

Time 37m

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups cold leftover cranberry-mango relish, recipe follows
2 cups cold heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Coarsely crushed gingersnaps
2 tablespoons unsalted butter
1 medium onion, red or yellow, diced
2 tablespoons grated fresh ginger
1 1/2 cups orange juice
1/4 cup light brown sugar
1 pound cranberries
2 ripe mangoes, halved, pitted and diced
1 tablespoon grated orange zest

Steps:

  • Put the cranberry-mango relish in a food processor and process until smooth.
  • Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap.
  • Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.
  • Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature.

MANGO BLUEBERRY "FOOL"



Mango Blueberry

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.

Provided by Lillian Chou

Categories     Milk/Cream     Non-Alcoholic     Blender     Breakfast     Brunch     Quick & Easy     Blueberry     Lime     Mango     Summer     Gourmet     Drink     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 6

1 (1-pound) ripe mango, pitted, peeled, and cut into chunks
1/4 cup sugar, or to taste
2 tablespoon fresh lime juice, or to taste
1 cup chilled heavy cream
1 1/2 cups blueberries (1/2 pound)
Grated lime zest to taste

Steps:

  • Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
  • Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL



Mango Blueberry Muffins With Coconut Streusel image

These muffins are very moist and delicious!

Provided by geranium

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 16

¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons sweetened flaked coconut, chopped
1 pinch salt
2 tablespoons butter
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ cup buttermilk
1 cup fresh blueberries
¼ cup all-purpose flour
1 cup mango - peeled, seeded and diced

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  • Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
  • Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 174.2 mg, Sugar 19.6 g

BLUEBERRY FOOL



Blueberry Fool image

A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.

Provided by Martha Stewart

Time 3h20m

Number Of Ingredients 6

2 cups frozen wild blueberries, thawed, or fresh blueberries
2 tablespoons fresh lemon juice (from 1 lemon)
Scant 1/4 teaspoon ground cinnamon
7 tablespoons sugar, divided
1/4 teaspoon coarse salt
2 cups heavy cream

Steps:

  • Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
  • Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

BLUEBERRY FOOLS



Blueberry Fools image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4-6 servings

Number Of Ingredients 8

2 cups blueberries
1/4 cup plus 1 tablespoon sugar
Pinch of salt
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/3 cups heavy cream
1/2 teaspoon vanilla extract
Shortbread or wafer cookies, for serving

Steps:

  • Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
  • Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.

MANGO CHEESE TART WITH BLUEBERRIES



Mango Cheese Tart with Blueberries image

This yummy tart was my mums recipe. Serve chilled for a great summer dessert.

Provided by WALTZINGMATILDA

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup confectioners' sugar
½ tablespoon butter
2 egg yolks
2 tablespoons water
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 mangos, peeled, seeded and chopped
2 tablespoons lemon juice
2 cups blueberries
⅓ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour and 1/2 cup confectioners' sugar into a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolks with enough water to form a ball. Knead gently on a lightly floured surface until smooth. Roll out to line an 8 inch flan ring, or tart shell. Bake in preheated oven for about 20 minutes, or until pastry is golden. Allow to cool.
  • In a large bowl, combine cheese, 1/2 cup sugar, mangoes and lemon juice. Beat until mixture is fairly smooth, but still has chunks of mangoes. Spread into baked pastry shell and top with blueberries. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 357 calories, Carbohydrate 58.7 g, Cholesterol 83.9 mg, Fat 12.1 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 7.1 g, Sodium 92.1 mg, Sugar 36.8 g

EASY BLUEBERRY FOOL



Easy Blueberry Fool image

A fool is a simple dessert made with fresh fruit and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 pint fresh blueberries, washed and picked over
1 teaspoon lemon juice
1 tablespoon granulated sugar, or to taste
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  • In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

MANGO BLUEBERRY MUFFINS



Mango Blueberry Muffins image

These tropical mango blueberry muffins will brighten up your morning, or sweetly accompany your afternoon coffee. Mango and blueberry pair well together, and the lime lends a nice burst of citrus. A touch of almond flavoring brings out all three fruit flavors. The puréed mango adds moisture to these muffins, and they keep for several days in the refrigerator.

Provided by Chef Jean

Categories     Breakfast

Time 35m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 21

2 3/4 cups flour
3/4 cup sugar
2 tablespoons brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 egg
1/2 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 teaspoon almond flavoring
1 cup mango, cubed (fresh or frozen)
1 lime, juice of
1 cup blueberries (fresh or frozen)
2 tablespoons butter
1 cup powdered sugar, sifted
1 tablespoon lime juice
1 teaspoon almond flavoring
1 -2 tablespoon milk
1 pinch salt
coconut (to garnish)
sliced almonds (to garnish)

Steps:

  • Preheat the oven to 425 degrees.
  • Line muffin tin with paper liners (enough for 12 muffins).
  • Mix the flour, salt, baking powder, and sugars together in a large bowl.
  • In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
  • In a blender or food processor, purée the mango with the lime juice until smooth.
  • Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
  • Fold in the mango purée until just barely mixed.
  • Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
  • Fill muffin tins with about 1/3 cup batter, or almost to the top.
  • Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
  • Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
  • Cool in pan on a rack.
  • Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
  • Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
  • Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.

MANGO-STRAWBERRY FOOL



Mango-Strawberry Fool image

One of my all-time favorite summer-time desserts. Easy, beautiful, and heavenly to taste! This used to be a huge favorite among the patrons of the restaurant I worked in.

Provided by P48422

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 ripe mangoes
1 pinch salt
1 cup heavy whipping cream
2 tablespoons sugar
1 pint ripe strawberry
mint sprig

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!

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