Ingredients
-
6
-
1/2
-
1/2
-
5
-
1
-
5
-
1/2
-
-
-
-
-
-
-
-
Directions
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* !,DH loved this dessert! So nice and creamy, with good mango flavor. Very nice on a hot summer night. Thanks for sharing the recipe.,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* !
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Steps
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1
Done
|
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
Done
|
Push the Mango Mixture Thru a Sieve & Then Beat the Puree Thoroughly Till Smooth. Cover & Set Aside While You Make the Custard. |
|
3
Done
|
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
Done
|
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. |
