Mango and Passionfruit Fool

Step-By-Step Desserts
From the book Step-By-Step Desserts
By DK Publishing
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Ripe mangoes purée easily, making them perfect for a smooth fool. Contrast their sweetness with tangy Greek yogurt and sharp, acidic passionfruit.

Serves 4
Easy

Ingredients

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

Instructions

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.

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