This easy, no-bake dessert is made with sweet mango pulp, yogurt and whipped cream. Topped with crunchy candied almonds, it makes for a delicious, light and fruity summer dessert.
I have been meaning to share this delightful summer recipe for a couple of weeks now. It’s the end of school year here and I haven’t been able to get much work done for the blog this week. But as they say, better late than never, right?
Mangoes are what we call the king of fruits; the uncrowned emperor, the jewel among all. Come summer, an entire country collectively goes ga-ga over this beautiful sunny-yellow fruit, and with good reason. There is nothing that even comes close to the mango in terms of smell, taste and texture. To me, mangoes are synonymous with an Indian summer.
I like to eat ripe mangoes as such, simply sliced into pieces, speared on a fork and devoured hungrily any time of the day. But sometimes, I also venture to make some desserts with them. This time I made an easy, no-bake dessert with fresh mango pulp and whipped cream, a tropical take on the British fruit “fool” dessert. I also folded in some hung yogurt (Greek yogurt) to add a bit of tanginess and also reduce the amount of heavy cream needed. Delicately layered with mango pulp, the result is a beautiful and light mango cream dessert.
And now for the special touch. Technically, this mango fool dessert is a no-bake, no-cook dessert, but I quickly stirred up some candied almonds to use as topping on our dessert. It added the perfect crunchy texture and extra color to it. You can leave them out or spend an extra 10 minutes making the candied almonds if you like.
You could make this dessert with tinned mango pulp, but it’s always best to use fresh mangoes. As for the almonds, you can leave the skins on or use blanched ones.
This is a great make-ahead dessert, easily scaled to feed a crowd at your summer soiree. And I know it is late, but how amazing would this be for a Mother’s Day brunch? Oh well, Father’s Day is coming up, isn’t it?!!
Here’s the recipe. Enjoy!
- Ripe mangoes - 2-3, small (see Notes)
- Heavy cream - 1 cup
- Greek yogurt - 1 cup
- Powdered sugar - ¼ cup, divided
- Blanched almonds - ½ cup
- Granulated sugar - 4 tbsp
- Water - 2 tbsp
- Mango Fool: Peel mangoes and remove as much flesh as you can around the stone. Puree in a blender till smooth. If using sweet mangoes, you won't need any sugar at all. Otherwise, add some sugar as needed.
- Whip the cold heavy cream and 2 tbsp of powdered sugar in a cold bowl till soft peaks form.
- In another small bowl, lightly whip the Greek yogurt with 2 tbsp of powdered sugar to remove any lumps. Whisk yogurt into the whipped cream, reserving a few tablespoons of the whipped cream for decoration.
- Gently fold in ⅔rd of the prepared mango pulp into this mixture.
- Layer the prepared mango cream and reserved mango pulp in dessert glasses or bowls. Top with a dollop of whipped cream and a few candied almonds. Serve chilled.
- Candied Almonds: Mix together the sugar and water in a saucepan and heat till sugar dissolves.
- Add almonds and gently swirl to coat all the almonds with the sugar. Cook till sugar caramelizes and becomes an amber color.
- Remove promptly from heat and spread almonds onto a baking sheet or tray lined with wax paper. Let cool completely and store almonds in an airtight container.
2. Taste the mango pulp and decide whether you need any added sugar. If your mangoes are less sweet, you may add some.
3. You can use cashew nuts instead of almonds.
Enjoy this beautiful layered mango dessert that is as delicious as it is easy to make.
Don’t forget to PIN & SAVE this recipe for later.
Do you like mangoes? Do you make any desserts with mango pulp? Do share.
Do try this quick, no-bake mango fool dessert and let me know how you like it. Also, check out this recipe for a Summer Berry Fool dessert.
Need more mango recipes? I’ve got you covered!
- Sparkling mango mint lemonade
- Mango, saffron and cardamom jam
- Mango kesari (semolina pudding)
- Mango-berry layered lassi popsicles
- Aam panna (Indian green mango cooler)
- Mango ice cream sundae
- Mango-cashew nut kulfi
- Mango pudding (eggless, two ways)
- Mango-peach lassi
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I am sharing this over at Fiesta Friday.