-
Make the fool by peeling a
large and totally ripe mango (about 400g), then cut the
flesh away from the stones.
-
Squeeze the juice of
1 lime and set aside. Reduce the mango to a smooth purée
in a food processor, then stir in the lime juice.
-
Lightly whip 125g of double
cream (or 100g for the lighter version) until just thick enough to stand in soft waves, then
fold into 2 tbsp of natural yoghurt (or 55g for
the lighter version) and most of the mango
purée. Chill in the fridge for an hour. The ripeness of
the mangoes is essential. Squeeze them gently in the palm
of your hand, they should be soft and giving.
-
Whip the cream until it is
just thick enough to form a soft peak. It shouldn’t be too
firm.
-
Fold the yoghurt in gently
with a metal spoon – it will lighten the texture and
sharpen the taste. When you stir the mango purée into the
cream and yoghurt, do so lightly, so that the cream is
marbled with the purée, rather than stirring it all
together
|
DAILY
DINNERS 
