Mango fools
- Published: 31 Jul 10
- Updated: 18 Mar 24
This Asian-inspired dessert is a creamy, fruity end to a quick mid-week menu of Thai green chicken curry, baked rice and quick Thai salad.
-
Serves 4
-
Takes 5 min to make, plus chilling
Advertisement
Ingredients
- 400g ready-diced ripe mango
- Grated zest and juice of ½ lime
- 150ml double cream
- 2 tsp light brown soft sugar
- 50ml Greek yogurt
- 1 tbsp peeled or desiccated coconut, toasted
- Bonne Maman coconut biscuits to serve
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Place the mango and lime juice in a food processor and whizz to a smooth purée.
- Whip the cream, sugar and yogurt together until the mixture forms soft peaks. Stir through half the mango purée then fold in the rest to make a rippled effect. Spoon among 4 small glasses and top with the toasted coconut and lime zest. Place in the fridge until ready to serve. Serve with coconut biscuits on the side
Recipe continues after advertising
Advertisement
- Recipe from August 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 370kcals
- Fat
- 28.5g (15.1g saturated)
- Protein
- 2.9g
- Carbohydrates
- 25.4g (20.8g sugar)
- Salt
- 0.2g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter