Ingredients for African Mango Fool
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How to Make African Mango Fool
- **Make the Custard:** Heat 2 cups of milk in a double boiler or saucepan over low heat. Do not boil.
- In a separate bowl, whisk together 1/4 - 1/2 cup granulated sugar and 2 large eggs until pale and thick.
- Gradually whisk about 1/4 cup of the warm milk into the egg mixture to temper the eggs.
- Gently pour the tempered egg mixture into the remaining warm milk, stirring constantly.
- Cook over very low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil!
- Strain the custard through a fine-mesh sieve into a clean bowl. This ensures a smooth and silky texture.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate to chill completely.
- **Prepare the Mango:** Combine 1 cup of water and 3 tablespoons of granulated sugar in a saucepan. Bring to a boil.
- Add 2 cups of ripe mango chunks (about 2 large mangoes).
- Reduce heat and simmer for 5-10 minutes, or until the mango is tender.
- Mash the mango with a fork or potato masher until smooth, or puree using an immersion blender. Alternatively, press it through a sieve for an extra-smooth consistency.
- Transfer the mango puree to a clean bowl and refrigerate to chill.
- **Assemble the Fool:** Once both the custard and mango are thoroughly chilled, gently fold the mango puree into the custard until just combined.
- Spoon the Mango Fool into serving bowls.
- Top with whipped cream (optional) and serve immediately, or chill for later. Best served within a day.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
300g
Fat
40g
Carbs
30g
