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|
|Oven temperatures and Conversions|
|Click here for information|
|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.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
This is a lovely sticky sauce – just made for bananas, especially if you serve it hot, poured over bananas and ice-cream.
Most Popular recipes
09 Feb 2016 20:01
08 Feb 2016 16:44
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
07 Feb 2016 11:32
20 Dec 2015 23:44
07 Feb 2016 11:50
Weekend bird watch
07 Feb 2016 11:44