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African Mango Fool

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“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!”
READY IN:
20mins
YIELD:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
  2. 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.).
  3. 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.
  4. While the custard is cooling, cook the fruit:
  5. 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.
  6. To serve:
  7. 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.
  8. Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.

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