Mango and Passionfruit Fool
Ripe mangoes purée easily, making them perfect for a smooth fool. Contrast their sweetness with tangy Greek yogurt and sharp, acidic passionfruit.
- 2 ripe mangoes
- 150ml double cream
- 30g icing sugar
- 250g full-fat Greek yoghurt
- 1/2 tsp vanilla extract
- 3 ripe passionfruits
- handful of unsalted and skinned pistachios
Finely chop 2 ripe mangoes to form a pulp and chill until needed. Whisk 150ml double cream in a bowl to form peaks. Whisk in 30g icing sugar to form soft peaks.
Gently fold 250g full-fat Greek yogurt and 1⁄2 tsp vanilla extract into the cream mixture, so that you lose as little air as possible, until combined. Then scoop out the pulp from 2 ripe passionfruits and fold into the cream mixture.
Place a spoonful of the cream mixture in four 100ml jars. Top with a layer of the mango pulp. Repeat the process, finishing with a third layer of the cream mixture. Cover the fruit fool and chill for 2 hours.
Scoop out the pulp from the remaining passionfruit and use to top the fruit fools evenly. Sprinkle over some finely chopped unsalted and skinned pistachios and serve immediately. You can store them, covered in the fridge, for up to 1 day.