Print This Post
Alphonso Mango fool
No Comments 
Posted under: A to Z of recipes, Desserts, Quick and easy recipes
A simple and exotic dessert.
Serves 6
Preparation time 15 mins
Chilling time 1 hour
Cost per portion £0.90
Method:
1. Roughly chop the mangoes.
2. Put the chopped mango, cream, sugar and icing sugar into a large bowl or food processor.
3. Blend all the ingredients with a whisk or processor until it becomes a smooth puree (takes about 1 minute).
4. Pour into a serving dish or glasses and chill for at least an hour before serving.
Ingredients:
4 medium Alphonso mangoes – peeled and stones discarded.
200mls double cream
60g icing sugar
1 tablespoon cointreau (optional)
Additional Information:
For those of you who don’t know what a ‘fool’ is, (in culinary terms that is!), it’s a cold dessert made of puréed fruit mixed or served with cream or custard. Gooseberry fool is one of the original ‘fools’ – a very traditional English dessert.
And for those of you who don’t know what an Alphonso mango is, they hail from India and are the Rolls Royce of mangoes! This voluptuous, ambrosial Indian fruit can’t be beaten for flavour or sweetness – they are also one of the last bastions of seasonally available fruits, being around only from April to June. I can’t decide whether I want some hot Southern hemisphere country to start growing them or not….on the one hand they are heavenly and I love them and it would be amazing to be able to eat them in winter… but would they still feel as special if they were to be had all year round? Tough one! I remember when strawberries used to be in the supermarkets only in summer; they did seem more precious then. The Indian kesar mangoes are a pretty good runner up to the Alphonso, and very conveniently come into season just as the Alphonsos are on their way out. (By the way the Pakistani mangoes aren’t a patch on the Indian Alphonso Mangoes….even the Pakistanis would have to admit defeat on the mango front!).
If you prefer a lower fat version of this fool you could use half cream and half Greek yogurt instead of all cream, or use fresh whipping cream, which is lower in fat content (40% fat) instead of double cream (48% fat).
Nutrition Information
| Nutrition | per 100g | per portion | women | men | child |
|---|---|---|---|---|---|
| Energy | 223 kcal | 250 kcal | 13% | 10% | 14% |
| Protein* | 0.9 g | 1.0 g | 2% | 2% | 4% |
| Carbohydrate | 19 g | 21 g | 9% | 7% | 10% |
| Total Sugars | 18 g | 21 g | 23% | 17% | 24% |
| Fat | 16 g | 18 g | 26% | 19% | 26% |
| Polyunsaturates* | 0.5 g | 0.6 g | |||
| Mono Unsaturates* | 4.1 g | 4.6 g | |||
| Saturated Fat | 10.0 g | 11 g | 56% | 37% | 56% |
| Fibre* | 1.5 g | 1.7 g | 7% | 7% | 12% |
| Salt | 0.0 g | 0.0 g | 0% | 0% | 1% |
* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.
Allergens: Milk
Cost per recipe: £ 5.40 (Alphonso mangoes are expensive!)
Cost per portion: £0.90