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!
- 2 ripe mangoes
- A squeeze of lime
- 200g 0% fat Greek Yogurt
- 300ml whipping cream
- 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.
- Mix about ¾ of the mango purée with the yoghurt, until well combined.
- Whisk the cream until it forms soft peaks, then gently fold in the yoghurt and mango mixture until evenly mixed.
- 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.
- Cover and chill in the fridge until you are ready to serve.