Mango - Lime fool

I recently bought a new dessert-only cookbook and couldnt wait to try out recipes from it. The book is fantastic with over 500 dessert recipes and about that many pictures in color. There was this dessert recipe in the book which did not involve much work. I love everything "cool/cold" and so this recipe fit my interest. The name by itself sounded interesting and the flavor combination was something that I wanted to try. So I decided to give this a go. A 'fool' is an English dessert made by mixing sweetened puréed fruit with whipped cream or custard, usually in equal quantities, and chilling for several hours (wiki). The name “fool” is believed to have originated from the French word “fouler” which means “to mash” or “to press.” The recipe is very easy to follow and ofcourse, is really tasty even with the tartness. I am posting the actual recipe from the book. Check out the tips for the changes I made to the recipe. Hope you will enjoy the cooool-fooool !!

Recipe:

Sliced mango - 14 oz can

Lime rind - of 1 lime, grated

Lime juice - of 1/2 lime

Heavy (Double) cream - 2/3 cup

Greek (US strained plain) yoghurt - 6 tbsp

Fresh mango slices - to decorate (optional)

Method:

Drain the canned mango slices and transfer them to a food processor bowl.

Add the grated lime rind and the lime juice.

Process until the mixture forms a smooth puree.

Alternatively, mash the mango slices with a potato masher, then press through a sieve into a bowl with the back of a wooden spoon.

Stir in the lime rind and juice.

Pour the cream into a mixing bowl and add the yoghurt.

Whisk until the mixture is thick and then quickly whisk in the mango mixture.

Spoon into tall glasses and chill for 1-2 hours.

Just before serving, decorate each glass with fresh mango slices, if desired.

Source: Desserts 500 delicious recipes, Edited by Ann Kay.

Tips:

1. I halved the recipe and substituted 7 oz of mango pulp for an equal amount of canned mango slices. Fresh mangoes can also be used for making the puree.
2. When mixing cream and yoghurt mixture with the mango puree, whisk just enough to combine, so as not to lose the lightness of the whipped cream mixture.
3. Another interesting tip while mixing in the mango mixture to the cream-yoghurt mixture is to fold the mixtures together lightly, so that the fool is rippled.
4. If you are not very fond of tart desserts, reduce the amount of lime juice or add some sugar.