Tuesday, July 6, 2010

Mango Fool

I finally got around to making this dessert, which Carina made what seems ages ago. I don't really have the time to make desserts on weekdays and on weekends I forget. But this weekend I (surprisingly) had the energy and just went ballistic and made a dessert AND a drink! I'll post he drink recipe later and now I'll share my experience with this dessert which is the first dessert in the food project.

It tasted soooo good! My husband was practically licking the bowl in hopes of getting more sweetness out of it. I made some small alterations to the recipe as I saw fit and this dessert was a mixture of crunch, sweetness, creaminess but it also had an acidic taste to it. I found that you have to be careful to use ripe mangos because the sourness of a mango that's not ripe will punch through in the end. This is a really good summer dessert and would be a fantastic conclusion to a summer garden party or a light coffee accompaniment on a sunny afternoon...

For four people you'll need:

2 ripe mangos
Juice of 2 lime
1 teaspoon finely grated lime zest (I didn't add this)
6 dl double cream
2 tablespoons confectioners sugar (I used 2 handfuls of crushed meringue to give the cream some texture)

Peel the mangos and scoop the pulp off the mango stones. Blend the mango with lime juice and 1 teaspoon of finely grated lime zest.
Whip the cream in a bowl with confectioners sugar until it's lusciously thick but not stiff. This is where you fold in the crushed meringue if you want to use that.
Put the cream into 4 tall glasses. Add the mango purée in a plastic bag and spray it into the whipped cream. Or carefully fold the whipped cream into the mango purée and put it in the glass. 

Bon appetit...

Take a look at Carina's experiences with this recipe on her blog - HERE


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