Mango Fool
Côte d'Ivoire
Rédacteur en chef
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A fool is one of the oldest English desserts still made: fruit purée folded through cream and chilled until it sets. Gooseberry is the classic; mango is the tropical version, and this one is loosened with orange liqueur. Nothing is cooked at any point. The form dates to sixteenth-century England, and the name most likely comes from the French fouler, to crush or press, describing what happens to the fruit. Mango fool is now made widely across South Asia, East Africa and the Caribbean wherever mangoes are abundant, usually with cream or yoghurt and often without any alcohol at all. Two corrections to the source are worth stating. It is filed on this site under drinks, and it is not one, a fool is a set dessert eaten with a spoon. And its prose describes taking the dish off the heat and serving it hot, which does not match its own recipe: there is no heat involved anywhere. The source's nutritional claims have not been carried across either. The Cointreau matters for a practical reason: as written this contains alcohol, which rules it out for children and for anyone avoiding it. Leaving it out costs the dish very little, since the mango and cream are doing the work.
The fool is an English dessert of fruit purée folded through cream, recorded from the sixteenth century. The name is generally traced to the French fouler, meaning to crush or press. Mango versions are made across South Asia, East Africa and the Caribbean.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Work all the flesh off the mangoes, including what clings to the skins and around the central stone.
Put the flesh in a blender with the liqueur, if using, and the cream, and blend for 30 to 45 seconds, long enough to combine, not so long that the cream stiffens.
Pour into a large serving bowl or into individual glasses.
Chill until set, about 2 hours.
Decorate with mint sprigs and fresh fruit just before serving.
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