MANGO NUTTY FOOL
Please tell me you just love the name of this dessert! I was looking through old cookbooks and came across a peach and passionfruit fool dessert and loved the sound of it. So I decided to do my own twist on it using Mangoes since they are in season and turn it into a MANGO NUTTY FOOL. I could say that over and over and never get sick of it LOL. So what is a fool? It is pureed fruit mixed with cream and though that sounds fantastic, I wanted to create a vegan version of that.
A combination of mango, mint, cashews, pistachios and coconut milk turns this dessert into a type of fruity mousse that blows your mind. There is one catch however… the first time we ate it at room temperature, we were not that impressed (I also added too much mint which made it slightly bitter). The next day I said to my family “come on guys, can we try it again now that it has completely chilled?” and we all freaked out. It was seriously delicious! So make these the day before you need them, let them chill overnight and serve them straight out of the fridge. You will seriously love it! I suggest you store it in individual small jars as the lid keeps it fresh and it is handy to grab for a refreshing afternoon treat! It will last in the fridge for at least 4-5 days. Enjoy x
Serves 6-8 (depending on serving size of bowls)
250ml canned coconut milk
4 mangoes, medium ripe, peeled and diced
3 tsp corn flour
¼ cup cold water
30g pistachios + extra for sprinkling
50g cashews + extra for sprinkling
4 tbs honey
4 large mint leaves + extra to garnish
In a food processor add a handful of combined cashews and pistachios and process until resembles crumbs. Set aside for garnishing at end of recipe.
In a pot add the coconut milk and bring to boil. Reduce heat and simmer for 1 minute.
In the meantime, in a bowl whisk the cornflour and water until it has completely dissolved and add it to the coconut milk. Simmer for a further minute. Take off heat and allow to completely cool.
In a food processor, add all the ingredients until completely smooth.
Spoon into jars, bowls or glasses and sprinkle with crumbled nuts that you prepared earlier, add a mint leaf to garnish and chill overnight.