Mango and passion fruit fool

A perfect dessert to follow an Indian feast!

I love a good curry at any time but when I serve an Indian themed menu for a dinner party, I’m often at a loss as to what to make for dessert. Well, I think I’ve found the perfect answer with this delicious (and super easy to make) chilled mango and passion fruit fool. Unlike a traditional fool which is cream-heavy, this is lightened with yoghurt and the combination of mango and passion fruit is heavenly; sweet, smooth mango purée offset with the sharp flavour of passion fruit. This recipe served 4 decent sized portions in the glass dishes I used, it will stretch to 6 if you use dinkier sized ones. A shortbread biscuit makes a perfect accompaniment.

Mango and passionfruit fool

Mango and passionfruit fool

You will need…

  • 1 large ripe fresh mango, about 300g of flesh
  • 2 passion fruit
  • 11/2 tablespoons of fresh lemon juice
  • 200g double cream
  • 150g natural greek yogurt
  • 75g golden caster sugar

To make…

  • Take the mango flesh and blend it into a purée with the lemon juice. Whip the double cream and fold it gently into the mango flesh and then the yoghurt. Don’t mix it thoroughly, go for more of a ripple effect so you can still taste the purée.
  • Spoon it into your serving dishes and chill for at least an hour.
  • Cut the passion fruit in half and squeeze the flesh over the top of the fool. Enjoy!
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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Desserts, Recipes and tagged , , , , , , . Bookmark the permalink.

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