On day 2 of Mango Mania, I have another mango dessert; Mango Fool. Fruit fool or foole is an English dessert where the pureed fruit is folded into custard. Traditionally gooseberries are used but nowadays it is made with pretty much any fruit. In modern modified versions of fruit fool, pureed fruit is folded into cream instead of custard.
This recipe is from Julie Sahni’s Classic Indian Cooking. In this recipe, mango puree is folded into both custard and cream. The recipe is a rich dessert but I used fat free milk to prepare the custard and used fat free whipped cream. Recipe calls for fresh cream but I used frozen whipped cream.
I used store bought mango pulp, frozen whipped cream and putting this together was so quick. If making mango pulp at home, it can be prepared up to two days ahead and same goes with the custard. To assemble it, mango custard and cream can be mixed together and served or mango custard and cream can arranged in layers. I mixed half the cream in custard and used the rest of the whipped cream for layers.
Source: Classic Indian Cooking by Julie Sahni
Preparation Time: 15 – 20 minutes
Serves: 5 – 8
- 1 cup Milk (I used fat free milk but whole or 2% can also be used)
- 2 tbsp. Sugar
- 1 ½ tbsp. Cornstarch (custard powder can also be used)
- 1 ½ – 2 cups Mango Pulp (I used store bought sweetened mango pulp. Check notes below for making pulp at home)
- ¾ tub (8 oz.) or 1 ½ – 2 cups frozen Whipped Cream (thaw according to instructions) (check notes below for using fresh cream)
- 1 – 3 tsp. Lemon Juice (I used 1 tsp. as I also used pineapples which was not in the recipe)
- ½ cup chopped Mango pieces
- 1/3 – ½ cup chopped Pineapple pieces (opt.)
- Thaw frozen whipped cream in the refrigerator for 4 hours or follow thawing instructions on the tub.
- In ¼ cup milk, mix cornstarch and keep aside.
- Heat remaining milk and sugar in a pan, on medium heat. When milk comes to a boil, add cornstarch mixture. Stir constantly until milk thickens and forms custard. This takes about 2 – 3 minutes.
- Let the custard cool completely. I put the pan in a bowl of cold water for 5 minutes. When the custard was almost cold, add mango pulp and mix well. Refrigerate until ready to serve.
- Add lemon juice to mango custard before assembling mango fool. If using pineapple pieces, add it along with some mango pieces to the custard. Do not forget to keep aside some mango pieces for garnish.
- There are 2 ways to assemble it. One is to fold in whipped cream into mango custard, garnish with mango pieces and serve. The other is to arrange whipped cream and mango custard in layers to serve the dessert. I folded ½ the cream in mango custard and used the rest for arranging it in layers, alternating with mango custard. In serving bowls, add a layer of mango custard, add a thin layer of whipped cream, another layer of mango custard and finish it off with a layer of whipped cream. Since I already folded some whipped cream in the mango custard, my cream layers were very thin.
- Garnish with mango pieces and serve.
- Mango Pulp: If using fresh mangoes, juice the mango. Or cut mangoes into pieces; puree it in a blender or a food processor. Pass the juice or puree through a sieve to remove the stringy fiber. Keep aside until ready to use. If the mangoes are not sweet, may have to add some sugar either to the pulp or some extra sugar to the custard.
- Whipped Cream: If using fresh cream, you will need 1 cup of heavy cream. Whip the cream until it forms definite peaks. Stir in 1 tbsp. of sugar and ½ tsp. almond extract. Cover and keep refrigerated until ready to use.
- Assembling: Mango fool can be assembled 2 hours before serving or just before serving.
Blogging Marathon: Checkout what my fellow bloggers are doing this week on blogging marathon page.
Even Entries: This is my entry for this week’s Cooking from Cookbook Challenge.