Mango Fool

Blogging Marathon# 41: Week 1/ Day 2
Theme: Summer Specials
Dish: Mango Fool

Summer and Mangoes are like night and darkness (at least in my mind :-) I wait for summer to enjoy mangoes to its fullest. There is only one person I know who doesn't like mango or at least he thinks he doesn't like them because he never tasted them -- my super picky 6 year old son. He is reluctant to even taste it, but he LOVES mango lassi, so I'm sure when he tastes a good mango he'll like it -- hopefully that happens soon. My daughter on the other hand loves mangoes (along with most other fruits).

This dessert with mangoes is creamy and delicious. Name sounds interesting, but it's truly decadent and amazing way to enjoy mangoes. It is nothing but mango flavored custard mixed in with some whipped cream and served chilled. I actually made mango custard recently and this is a great way to jazz it up and enjoy mangoes to the fullest.

The mangoes I used were not too sweet and they were actually a little on the tart side, so I ended up adding some sugar to the puree itself. I am definitely going to try this dessert with some good, sweet mangoes soon. This is my post for day 2 of BM# 41. 

Recipe adapted from Nisha & Usha.
Ingredients:
Ripe Mangoes - 3 medium (or use 2cups of good quality canned mango puree)
Milk - 1cup (I used whole milk, but any milk can be used)
Custard powder - 1½tbsp (or use corn starch)
Sugar - 3tbsp + more (you will need more sugar if your mangoes are not sweet enough)
Heavy Cream - 1cup, chilled (or use frozen whipped cream topping or the ones in the can like Reddiwhip)
Chopped Nuts - for garnish

Method:

• Make Mango Custard: In a small bowl, whisk custard powder with 3tbsp of milk and set aside. Bring the remaining milk to a boil in a small saucepan. Once the milk comes to a boil, slowly add the custard mixture, while continuously stirring the milk. Cook on medium heat until the mixture thickens, about 2~3 minutes. Remove from heat and let cool completely.
• In the meantime, peel and dice the mangoes. Puree them and sieve the puree to remove any stringy pieces. Or just use canned mango puree :-)
• Once the custard is completely cooled, stir in ¾th of the mango puree. Reserve a little bit for serving. Chill the mango custard until ready to serve.
• Make Whipped Cream: Chill a bowl and the beaters for at least 30 minutes. Whip the cream until soft peaks form. Refrigerate until ready to use.
• To Assemble: Since I like layered desserts, I went ahead and made a layered Mango Fool. Spoon in some of the mango custard in the bottom of a glass. Top it with the whipped cream and pour some of the mango puree and sprinkle some chopped nuts.
• Alternate serving suggestion: Gently stir in the whipped cream into the mango puree, do not incorporate it completely. Serve chilled.

Lets check out what my fellow marathoners have cooked today for BM# 41.