Ingredients for Mango Strawberry Fool
- 2 ripe mangoes (about 1 pound), peeled and diced
- 1/4 teaspoon salt
- Heavy Whipping Cream
- 1/4 cup powdered sugar
- Strawberry
- Fresh mint sprigs, for garnish (optional)
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How to Make Mango Strawberry Fool
- Peel two ripe mangoes (about 1 pound), dice, and set aside approximately 4 nice slices for garnish.
- Puree the remaining mango pulp in a food processor until very smooth. Add 1/4 teaspoon salt and puree again.
- Strain the mango puree through a fine-mesh sieve, pressing on the solids to extract as much puree as possible.
- Chill your mixing bowl and beaters in the freezer for 10 minutes.
- In the chilled bowl, whip the cold heavy cream (1 cup) with 1/4 cup powdered sugar until soft peaks form.
- Gently fold the mango puree into the whipped cream until just combined.
- Wash, dry, and hull the strawberries (1 pint). Quarter the strawberries.
- Layer the dessert in glasses: Begin with a spoonful of quartered strawberries, top with a dollop of mango cream, then more berries, and continue layering until the glasses are almost full.
- Finish each glass with a dollop of mango cream.
- Garnish each glass with one of the reserved mango slices and a mint sprig (optional).
- Serve immediately. The mango cream and strawberries can be prepared up to several hours ahead of layering and serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
103g
Fat
68g
Carbs
10g
