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Mango Fool

From the Keri Fisher collection

Serves

10 to 12

Introduction

You can substitute fresh peaches for the mangoes in this recipe. Or, if you can find them, use the traditional English ingredient: fresh gooseberries. Read more about no-bake summertime desserts in Keri Fisher’s article “Chill out.”

Ingredients

	2	cups mango purée (from 3 to 4 small mangoes; see Note)
	2	Tbsp. honey
	4 to 6	Tbsp. sugar
	1	Tbsp. lime juice
	½	cup Greek-style yogurt, drained
	1½	cups heavy cream

Steps

In a large bowl, combine the mango purée, honey, 2 to 4 tablespoons sugar, lime juice, and yogurt, and stir until smooth. Whip the cream and remaining 2 tablespoons sugar until stiff peaks form, then gently fold the cream into the mango. Spoon into parfait glasses and refrigerate until set, at least 2 hours.

Notes

A food processor works well for puréeing the fruit.

Culinate editor’s note: Unless you have very sweet gooseberries good for eating out of hand, you’ll need to turn fresh gooseberries into a sweetened purée. Slice the tops and tails off the berries and halve the berries lengthwise, then cook them down with a little sugar for about 20 minutes. Chill the purée before folding it into the whipped cream for the classic English dessert mentioned in the introduction: gooseberry fool.

This content is from the Keri Fisher collection.

Features

Chill out

No-bake summertime desserts

Culinate Kitchen

Berry Tapioca Fool

Madison Park Café

Blueberry Clafoutis

Culinate Kitchen

Yogurt Panna Cotta with Peaches

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