Mango Fool

July 22, 2006


1 lb ripe but firm mangoes
Sugar to taste
2 – 3 tbsp water
Small piece of cinnamon stick
2 tbsp cream or evaporated milk
Custard (¼ pint)
¼ pt milk
1 egg yolk
Sugar to taste
Vanilla essence


Peel and slice the mangoes, then stew the flesh with water and cinnamon. Rub through sieve or use a food processor to purée.
Make the custard and set aside to cool.
Add the custard to the mango purée and sweeten to taste.
Whip the cream a bit, and to it add the fruit and custard mixture.
Pour into one bowl or individual serving bowls before chilling.
Note: Any soft fruit may be used, and water may be added where necessary. Lemon juice and rind may be added to give flavour, and colouring can be added if required.

Category: Nevis Recipes

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