The Caribbean Mango Fool Recipes

MANGO FOOL

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.

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.

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 FOOL (MOUSSE DE MANGO)

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.

AFRICAN MANGO FOOL

Steps:

• Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
• In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.).
• Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
• While the custard is cooling, cook the fruit:.
• Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
• To serve:.
• Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
• Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.

MANGO FOOL (JAMAICA, CARIBBEAN)

Steps:

• Peel mangoes, cut out the pits, chop the flesh into sml pieces & place in a saucepan w/the sugar, lime juice & water. Simmer gently over low heat till soft & pulpy.
• Push the mango mixture thru a sieve & then beat the puree thoroughly till smooth. Cover & set aside while you make the custard.
• Break the egg into a bowl & beat lightly. Heat milk w/o boiling & stir into the beaten egg. Return to the heat & stir constantly over very low heat till the custard thickens. Do not allow it to boil.
• Remove the custard from the heat & allow it to cool. Stir in the mango puree & the cream. Do not blend thoroughly ~ the fool should look streaky. Pour into glasses or individual dishes & chill b4 serving.

REALLY EASY AFRICAN MANGO FOOL

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!

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.