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.

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 yoghurt
• 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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