Mango And Vanilla Fool Recipes

MANGO AND VANILLA FOOL

Steps:

• Reserve a few pieces of mango to garnish.
• Puree the remaining mango flesh with the lemon juice and vanilla paste. Add the vanilla sugar according to your taste, depending on the sweetness of the mangoes.
• Fold the puree into the yoghurt and spoon into glasses. Place in the refrigerator until well chilled.
• Serve the chilled fool garnished with the reserved mango and mint.

CRANBERRY-MANGO FOOL WITH GINGERSNAPS

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 & PASSION FRUIT FOOL

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.

MANGO BLUEBERRY "FOOL"

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 FOOL (OR PAPAYA OR BANANA...)

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.

THE CARIBBEAN MANGO FOOL

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.