Mango Fool RecipeOrigin: East Africa Period: Traditional |
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The fool is a traditional custard (or cream) and fruit dessert that originated in Elizabethan England. British colonialism brought this dessert to Africa and it's now popular in many English-speaking African countries, especially in Eastern Africa. In the African version the custard is typically made from coconut milk and mangoes (rather than the traditional gooseberries) are the fruit of choice. Ingredients:
500ml coconut milk 
Mango Fool Preparation:Method:Whisk the eggs and 100g sugar together in a heat-proof bowl. Use this bowl as the basis for a bain-marie (double boiler) and add the coconut milk. Heat gently, stirring constantly until the mixture thickens and forms a custard. Once your custard has thickened place the bowl in the fridge to cool. Add the water and remaining sugar in a saucepan. Bring to the boil and add the fruit. Reduce the heat and cook until the fruit is tender (about 5–10 minutes). Mash the fruit and press through a sieve to form a smooth paste. Place the fruit in the fridge to cool. To serve gently fold the custard and fruit together then spoon into serving bowls. Serve chilled. |
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