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About this recipe:
Try this delicious mango fool for a scrumptious summer dessert. I used frozen mangoes, but you can use fresh ones if available.
230g mangoes, cubed
4 tablespoons caster sugar
300ml chilled double cream
- Add mango to a blender or a food processor with 1 tablespoon of sugar and mix until pureed. Set aside.
- Beat double cream with 3 tablespoons of sugar until soft peaks are formed.
- Into 4 dessert glasses add 1 tablespoon of mango puree in each glass followed by 1 heaped tablespoon of cream on top. Repeat layers, finishing with cream.
- Use a wooden skewer in each glass and make circular movements for a marble effect. Chill in the fridge until time to serve.
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