📝 About This Recipe
Transport your senses to the shores of the Caribbean with this elegant yet effortless Mango Fool, a tropical twist on the classic British chilled dessert. We take sun-ripened, velvet-textured mangoes and fold them into a cloud of whipped cream spiked with zesty lime and aromatic cardamom for a sophisticated finish. It is the ultimate refreshing treat to cool down after a spicy jerk dinner or as a bright, golden finale to any summer gathering.
🥗 Ingredients
The Mango Base
- 3 large Ripe Mangoes (preferably Kent or Alphonso for smoothness)
- 1/4 cup Granulated Sugar (adjust based on the sweetness of the fruit)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Fresh Ginger (peeled and very finely grated)
- 1/4 teaspoon Ground Cardamom (adds a floral, island depth)
The Cream Component
- 1.5 cups Heavy Whipping Cream (well chilled)
- 2 tablespoons Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 cup Greek Yogurt (plain, full-fat for a slight tang)
For Garnish
- 6-8 pieces Fresh Mint Leaves (for a pop of green)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 1 teaspoon Lime Zest (finely zested)
- 1 tablespoon Macadamia Nuts (crushed, optional for crunch)
👨🍳 Instructions
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1
Prepare the mangoes by slicing the flesh away from the large flat pit. Use a large spoon to scoop the flesh out of the skin.
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2
Set aside about 1/2 cup of the best-looking mango cubes to use for layering and garnish later.
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3
Place the remaining mango flesh into a blender or food processor along with the granulated sugar, lime juice, grated ginger, and ground cardamom.
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4
Pulse until the mixture is a completely smooth purée. Taste the purée; if your mangoes are particularly tart, add an extra tablespoon of sugar and pulse again.
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5
Pour the mango purée into a small saucepan and simmer over medium-low heat for about 5-8 minutes. This concentrates the flavor and ensures the fool isn't too runny. Remove from heat and let it cool completely.
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6
In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla bean paste.
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7
Using a hand mixer or stand mixer, whip the cream on medium-high speed until it reaches stiff peaks. Be careful not to over-whip into butter!
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8
Gently fold the Greek yogurt into the whipped cream using a rubber spatula. This adds a lovely body and a subtle Caribbean 'soursop-like' tang to the dessert.
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9
Once the mango purée is cold, pour about 3/4 of it into the cream mixture. Use a spatula to gently swirl it in—do not over-mix, as you want beautiful orange and white streaks.
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10
Prepare your serving glasses (martini glasses or glass coupes work beautifully). Place a few of the reserved mango cubes at the bottom of each glass.
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11
Spoon the mango-cream mixture into the glasses, alternating with small dollops of the remaining pure mango purée for a layered effect.
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12
Chill the assembled fools in the refrigerator for at least 1 hour before serving. This allows the flavors to meld and the texture to set.
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13
Just before serving, garnish each glass with toasted coconut flakes, a sprinkle of lime zest, a fresh mint leaf, and crushed macadamia nuts if using.
💡 Chef's Tips
Always use the ripest mangoes you can find; they should feel heavy for their size and have a fragrant, fruity aroma at the stem. If your mangoes are fibrous (stringy), pass the purée through a fine-mesh sieve before folding it into the cream for a silky mouthfeel. Make sure the mango purée is completely cold before adding it to the whipped cream, otherwise the cream will deflate and melt. For a dairy-free version, substitute the heavy cream with chilled full-fat coconut cream and use a coconut-based yogurt. Don't skip the lime juice—the acidity is essential to balance the richness of the cream and the sugar in the mango.
🍽️ Serving Suggestions
Serve with a side of crisp Coconut Tuiles or shortbread cookies for a textural contrast. Pair with a glass of chilled Moscato or a light, sparkling Prosecco. For an adult twist, stir a tablespoon of dark Caribbean rum into the mango purée while it cools. Enjoy as a refreshing afternoon treat alongside a pot of iced hibiscus (sorrel) tea. Serve in hollowed-out mango skins for a rustic, tropical presentation at a dinner party.