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.
This content is from the Keri Fisher collection.