Easy Mango Fool

We blame the weather for doing mango-based puddings twice in a row. Honestly, there’s the tiniest glimmer of sunshine and all of a sudden we’re all about anything barbecued followed by icecreams, summer fruits or Eton mess.

This week’s is our ‘go to’ simple pud when friends come over – it’s super light so refreshes and sits well after a big dinner; and even pudding-phobes can often be persuaded to try if you explain that it’s practically made of air and low fat yoghurt! We often jazz it up with a pinch of toasted cardamom seeds, or slivers of dark chocolate. Nobody knows why a ‘fool’ is called a ‘fool’, but we like it!

Photo 27-05-2013 16 08 26

Serves 6


  • 2 ripe mangoes
  • A squeeze of lime
  • 200g 0% fat Greek Yogurt
  • 300ml whipping cream


  1. Prepare the flesh of the mango – some people prefer to use the hedgehog method to cut it up, but it doesn’t need to be pretty – just get as much flesh from the stone as you can; before pulping it to a smooth paste with a blender. Squeeze in lime to taste.
  2. Mix about ¾ of the mango purée with the yoghurt, until well combined.
  3. Whisk the cream until it forms soft peaks, then gently fold in the yoghurt and mango mixture until evenly mixed.
  4. Divide the remaining mango purée amongst serving glasses, and top with the fool. Alternatively, you could gently fold the purée into the fool to give a rippled effect.
  5. Cover and chill in the fridge until you are ready to serve.

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