📝 About This Recipe
A sophisticated twist on the classic British 'fool,' this dessert marries the velvety richness of tropical mangoes with the airy lightness of whipped cream. Originating in the 16th century, the fool is the ultimate expression of seasonal fruit, here elevated with a hint of lime and aromatic cardamom. It is a vibrant, sunshine-filled treat that offers a perfect balance of tartness and creamy indulgence, making it an effortless yet elegant finale to any meal.
🥗 Ingredients
The Mango Puree
- 3 large Ripe Mangoes (Alphonso or Honey mangoes are best for their smooth texture)
- 2 tablespoons Granulated Sugar (adjust based on the sweetness of the fruit)
- 1 tablespoon Fresh Lime Juice (to brighten the flavors)
- 1/2 teaspoon Fresh Ginger (finely grated for a subtle warmth)
The Cream Base
- 1.5 cups Heavy Whipping Cream (must be very cold)
- 1/2 cup Greek Yogurt (full fat, for a pleasant tang and stability)
- 1/4 cup Confectioners Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Ground Cardamom (freshly ground provides the best aroma)
Garnish & Texture
- 6-8 pieces Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Pistachios (shelled and roughly chopped)
- 4 pieces Shortbread Cookies (crumbled, optional for serving)
- 1 teaspoon Lime Zest (finely grated)
👨🍳 Instructions
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1
Begin by prepping the mangoes. Slice the flesh away from the pit, peel, and cut into rough cubes. Reserve about 1/2 cup of the prettiest small cubes for garnish later.
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2
Place the remaining mango cubes into a blender or food processor. Add the granulated sugar, lime juice, and grated ginger.
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3
Pulse until the mixture is a completely smooth puree. Taste a spoonful; if your mangoes were slightly tart, add another tablespoon of sugar and pulse again.
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4
For an ultra-luxurious texture, press the mango puree through a fine-mesh sieve into a bowl to remove any fibrous strands. Cover and chill in the refrigerator for at least 15 minutes.
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5
In a large, chilled mixing bowl, combine the cold heavy whipping cream, confectioners' sugar, vanilla bean paste, and ground cardamom.
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6
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks begin to form.
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7
Gently whisk in the Greek yogurt. Continue to beat until the mixture reaches stiff peaks, being careful not to over-whip into butter.
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8
Retrieve the chilled mango puree. Pour about 3/4 of the puree over the whipped cream mixture.
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9
Using a large rubber spatula, use a 'folding' motion (cutting through the center and lifting up) to gently marble the mango into the cream. Do not over-mix; you want beautiful yellow streaks.
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10
Prepare your serving glasses (clear glass or crystal works best to show off the layers). Spoon a small amount of the remaining plain mango puree into the bottom of each glass.
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11
Carefully pipe or spoon the mango-cream mixture into the glasses, filling them nearly to the top.
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12
Top each glass with the reserved fresh mango cubes and a sprinkle of chopped pistachios for crunch.
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13
Finish with a light dusting of lime zest and a single mint leaf perched on top.
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14
Chill the assembled fools in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the texture to set slightly.
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15
Serve cold, optionally with a side of shortbread cookies for dipping.
💡 Chef's Tips
Ensure your heavy cream and mixing bowl are ice-cold; this helps the cream achieve maximum volume and stability. If your mangoes are stringy (like some Tommy Atkins varieties), do not skip the sieving step—the smoothness is the hallmark of a good fool. For a dairy-free version, substitute the cream with chilled coconut cream (the thick part from the top of the can) and use coconut yogurt. To make ahead, you can prepare the puree and the whipped cream 24 hours in advance, but fold them together just 1-2 hours before serving to maintain the airy texture. Avoid using canned mango pulp if possible, as it often contains excess corn syrup and lacks the bright acidity of fresh fruit.
🍽️ Serving Suggestions
Pair with a glass of chilled Moscato d'Asti or a late-harvest Riesling to complement the tropical notes. Serve alongside crisp buttery shortbread or ginger snap cookies for a necessary textural contrast. A small pot of hot Earl Grey tea provides a lovely floral astringency that cuts through the rich cream. For a festive look, serve in vintage champagne coupes or martini glasses. If serving as part of a brunch, offer a side of fresh passionfruit to drizzle over the top for extra zing.