Michael's Mango Fool
I happen to love the taste of fresh mangoes on their own (a combination of peaches and cream all in one fruit, I think). But as my husband rightly points out, you very often find the mango has ripened beyond the point where it can be decently served as a fruit. So, on those occasions, this is what he does with them.
|1 medium ripe mango|
|2 fl oz (55 ml) double cream|
|1 level teaspoon caster sugar|
|Need help with conversions?|
|You will also need an electric whisk.|
This recipe is taken from One is Fun!
Slice the mango in half lengthways around the stone and pull the two halves apart.
With mangoes the flesh does tend to cling hard to the stone, but the beauty of this recipe is that is doesn't matter. Pull the two halves apart then, using a teaspoon, scrape all the orange flesh out of the two shells into a nylon sieve.
Then scrape off any flesh left clinging to the stone, too.
Set the sieve over a bowl then take a wooden spoon and press all the fruit through the sieve until all the purée is in the bowl and only any fibrous bits left in the sieve.
Then, using an electric whisk, whip the cream until thickened. Stir the sugar into the mango purée then, with a metal spoon, fold the purée into the cream.
Pour the whole lot into a stemmed glass, cover the glass with clingfilm then leave the fool to chill in the fridge for at least a couple of hours.
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In Thailand, mango is served with lime wedges to squeeze over it, the citrus sharpness cutting through the rich, perfumed flesh of the mango. Here, Delia has combined them to create an ice cream that would be ideal at the end of a Thai meal.
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