Special Diet

Mango and Custard Fools

cook 20 mins
  • 4 firm, ripe, sweet mangoes
  • 200 ml (7 fl oz) canned mango purée
  • 50 g (2 oz) caster sugar
  • 150 ml (1/4 pint) double cream
  • 1/4 teaspoon crushed cardamom seeds, plus extra to decorate
  • 200 ml (7 fl oz) ready-made fresh custard
  • Peel and stone the mango and cut the flesh into small bite-sized cubes. Place three-quarters of the mango in to a blender along with the mango purée and sugar and blend until smooth.
  • Lightly whisk the cream with the cardamom seeds until softly peaked and gently fold in the custard. Lightly fold one-quarter of the mango mixture into the custard mixture to give a marbled effect.
  • Divide half the remaining mango cubes between 4 individual serving glasses and top with half the fool. Layer over half the remaining mango mixture.
  • Decorate with the remaining mango cubes and a sprinkling of crushed cardamom seeds and chill until ready to serve.
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