14th Mar 2012 - 09:32
Ingredients
Serves 4 1 large ripe mango 1–2 tbsp caster sugar (optional) 300ml double cream
Preparation method
Peel the mango and carefully cut the flesh away from the stone. Cut a quarter into neat, thin slices and set aside. Chop the rest into rough chunks. Whiz the chunks of mango to a smooth purée in a blender or food processor, adding sugar to taste. (You may not need any if the mango is perfectly ripe.) Whip the cream until soft peaks form, and then lightly fold in three-quarters of the mango purée. Divide the fool among serving glasses and spoon the remaining mango purée on top. Decorate each serving with a few slices of mango.
Recipe courtesy of