Mango and Lime Fools
Photography by Aaron McLean.
Fools are a traditional British cold dessert of fruit with cream or custard and make a quick, delicious treat. Fresh berries and ripe stone fruit such as peaches and nectarines all work well.
Serves: 4
INGREDIENTS
2 firm but ripe mangoes
finely grated zest and juice 1 lime
½ cup cream, softly whipped
1 cup thick plain yoghurt
pistachios and toasted thread coconut for garnish
four glasses for serving
METHOD
Peel the mangoes using a vegetable peeler. Slice the flesh off one of the mangoes and divide in half. Cut one half into small dice and place in a bowl and stir through half the lime juice.
Slice the flesh from the other half into slim wedges for garnish and set aside.
Cut the flesh from the second mango and place in a food processor. Add the lime zest and remaining lime juice and purée until smooth.
Fold the cream and yoghurt together in a bowl.
Add the mango purée and doing 3 turns, lightly fold the purée into the yogurt mixture, leaving a swirl of mango streaks throughout. The more you stir, the fewer swirls you will have.
To serve: Divide the fool between the glasses. Top with a spoonful of the diced mango, slices of mango, pistachios and coconut if using.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!