or Mango Fool (Fool is a cold dessert made with pureed fruits or berries served with whipped cream), or A Mango Parfait, call it whatever you wish to call; irrespective of the names, this is one heavenly dessert. I do not think there is another fruit which I adore & crave more than Mango. Summer comes, & I get transported to the childhood memories of summer & buckets of mangoes in the mango orchard that my uncle had.
Update: Along with a lot of you, I had been wondering for a while why such beautiful creamy treat is called a “Fool”; whatever it is, “Fool” it is not . There had to be something more than just fooling around with the name here. Here is a probable explaination: “… the name of this gossamer dessert comes from the French word foulé meaning pressed or crushed, and refers to the combination of crushed fruits and thick cream. It is a dish that is sublime in its simplicity…..The fool is also the beginning of ice cream, a dish that required refrigeration to arrive at the status it holds today as summer’s favorite dessert.” (Source)
We did not know of any other dessert that dominated our table most during summer; it would be fresh cut juicy ripe mangoes. The entire house would be filled with the sweet smell of mangoes. The hot & lazy afternoons when all of us would sit down with bowls & whole mangoes which we would peel by ourselves while the yellow juice dripped down our elbow… everything worth licking off:-) are the among the cherished memories. I miss indulging in mangoes here. No orchards, no abundance, but only a few boxes through the short lived summer, but we do try to make the best use of it. I still like my mangoes fresh & ripe the best, but why not some desserts too?
If you are looking for quick soul filling dessert for the summer – this is the one….
Mango & Cream
Ingredients: (serves 3-4)
- 1 Cup Mango Puree ( I pureed fresh mango, canned Mango Pulp may be used too)
- 2 Cup Whipping Cream/Double Cream (Cool Whip may be used as a substitute… tho’ the texture gets less creamy & light)
- A pinch of saffron (Optional)
- 1/4 Cup coarsely ground Pistachios
- 1.5 Cup Fresh Mango, cut into small pieces
- 1/4 Cup Icing Sugar (more or less depending on how sweet the fruit is)
- Tall glasses to serve
Chill the Cream.
Peel the mangoes with a serrated knife, & slice off the fruit not going too close to the stone. Puree the mango slices & sieve & strain out the fiber from the pulp.
Beat the cream (& the saffron if you are using it) just until it forms very soft peaks. (Whisk the sugar with the cream if you are using sugar). Save some of the cream for topping. Gently fold in mango pulp gently into rest of the cream.
In a serving glass, spoon some of the Mango Cream. Sprinkle some pistachios on the cream; top it with some fresh mango pieces; Spoon some more Mango Cream on the fresh cut mangoes… & repeat as many layers as you would want.
Top of finally with some whipped cream! Sprinkle some pistachios & add some small fresh cut mangoes.
If there is one perfect summer delight, this has to be it….
A cold tall glass of chilled cream & mango; close your eyes, & relish your every spoon-fool.
This is a one great recipe if you have company. The Cream & the fruits may be prepared few hours ahead, & them assembled together in a jiffy when needed. Sending this to Srivalli’s Mango Mela, hosted at Cooking 4 All Seasons.