Mango Fool

A quick and easy dessert where fruit puree is folded in with custard and whipped cream.

Course Dessert

Cuisine British, English

Prep Time 20

Total Time 20

Calories

1 cup Milk I used fat free milk but feel free to use whole or 2% milk
2 tbsp. Sugar
1 ½ tbsp. Cornstarch or Custard Powder
1 ½ – 2 cups Mango Pulp Check notes below
¾ tub 8 oz. or 1 ½ – 2 cups frozen Whipped Cream
1 – 3 tsp. Lemon Juice I used 1 teaspoon as I also used some pineapples which is my addition
½ cup chopped Mango pieces
⅓ – 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 custard cool completely. To speed up the process, place pan in a bowl of cold water for 5 minutes.
When the custard is 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. Do not forget to keep aside some mango pieces for garnish.

Second method is to arrange whipped cream and mango custard in layers.
Folded ½ the cream in mango custard and used the rest for assembling mango fool.
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 mangoes are not sweet, add some sugar to the pulp or some extra sugar to custard.
Whipped Cream: If using fresh cream, you will need 1 cup of heavy cream. Whip 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.