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Mango Fool (Jamaica, Caribbean)

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“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* !”
READY IN:
15mins
SERVES:
6
YIELD:
6 Beverage Servings
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Push the mango mixture thru a sieve & then beat the puree thoroughly till smooth. Cover & set aside while you make the custard.
  3. 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.
  4. 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.

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