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.
You will need:
For Mango Fool,
Ripe mangoes - 2-3, small (see Notes)
Heavy cream - 1 cup
Greek yogurt - 1 cup
Powdered sugar - ¼ cup, divided
For Candied Almonds,
Blanched almonds - ½ cup
Granulated sugar - 4 tbsp
Water - 2 tbsp
How to:
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.
Notes:
1. Each variety of mango will differ in sweetness. I like to use the Indian Alphonso or the Mexican Ataulfo mangoes for desserts. They usually have smaller stones and much smoother flesh (without being too fibrous). 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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/06/04/mango-fool-with-candied-almonds/