AFRICAN MANGO FOOL
This dessert was native to England, but popular in English-speaking Africa in the time of British colonialism.Make this the traditional way or see the note below and make it the easy way! Adapted from the Congo Cookbook. Cook time is estimated, I have not made this yet. Or is you make it the easy way, there is no cook time!
Provided by Sharon123
Categories Dessert
Time 20m
Yield 2-4
Number Of Ingredients 6
Steps:
- Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
- In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.).
- Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
- While the custard is cooling, cook the fruit:.
- Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
- To serve:.
- Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
- Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.
REALLY EASY AFRICAN MANGO FOOL
An easier version of mango fool! This is called African but also made in the Caribbean and the South!
Provided by Sharon123
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cut mango into pieces. Place the mango in the blender or food processor with the sugar and puree. Fold in desired amount of whipped cream and chill in the fridge. Serve when cold. Enjoy!
THE CARIBBEAN MANGO FOOL
From my DD's Children's World Cookbook & Posted for ZWT-5. A very healthy, slushy fruit drink that can also be served as a dessert. Although coconut in fresh, dried or liquid form, is an important ingredient in Caribbean Cooking, this recipe does not depend on it if there is an allergy or personal preference not to use it. Enjoy!
Provided by Tinkerbell
Categories Smoothies
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Put mango pieces in blender & liquidize (or mash well in a bowl with a fork).
- Stir the lime or lemon juice into the mango puree, mixing well.
- In another bowl, whisk the cream until it starts to thicken, but not enough to form peaks. Set aside.
- Stir in the yogurt & coconut milk (if using) into the mango mixture.
- Gently fold the cream into the mango mixture.
- Pour the fool into bowls or glasses and put them into the refrigerator to chill until serving time.
- Decorate with slices of mango before serving.
MANGO FOOL (OR PAPAYA OR BANANA...)
Posted for ZWT, I haven't made it yet so yield and time are a guess. Any tropical fruit can be used here. I would think the pudding might need some vanilla or coconut extract added once it's thickened.
Provided by puppitypup
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- CUSTARD.
- Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
- In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
- Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
- Add salt to taste. Refrigerate custard.
- FRUIT.
- While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
- Mash fruit or press through a sieve. Refrigerate.
- SERVE.
- Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.
MANGO FOOL (JAMAICA, CARIBBEAN)
I was about to leave *The Essential Caribbean Cookbook* edited by Heather Thomas after entering several recipes from it when I noticed this final recipe in the cookbook. There are several mango fool variations already entered on RZ, but none resemble this one & the pic was stunning to say the least. (Time does not include chill time) *Enjoy* !
Provided by twissis
Categories Beverages
Time 15m
Yield 6 Beverage Servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel mangoes, cut out the pits, chop the flesh into sml pieces & place in a saucepan w/the sugar, lime juice & water. Simmer gently over low heat till soft & pulpy.
- Push the mango mixture thru a sieve & then beat the puree thoroughly till smooth. Cover & set aside while you make the custard.
- Break the egg into a bowl & beat lightly. Heat milk w/o boiling & stir into the beaten egg. Return to the heat & stir constantly over very low heat till the custard thickens. Do not allow it to boil.
- Remove the custard from the heat & allow it to cool. Stir in the mango puree & the cream. Do not blend thoroughly ~ the fool should look streaky. Pour into glasses or individual dishes & chill b4 serving.
Nutrition Facts : Calories 297.7, Fat 9.7, SaturatedFat 5.5, Cholesterol 66, Sodium 36.4, Carbohydrate 54.2, Fiber 3.9, Sugar 47.5, Protein 3.4
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- Blend the remaining mangoes in a blender or food processor together with lime juice and about 2-3 tablespoon sugar. Adjust sugar preference . Set aside
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