Mango And Mint Fool

Let's Cook

1. Step 1.

   Place the mango pulp (or drained tinned mango slices) and lime juice in a food processor. Process until completely smooth, scraping down the sides as needed. Set the mango purée aside.

2. Step 2.

   Pour the double/heavy cream into a large bowl. Using an electric or handheld whisk, beat the cream until soft peaks form—when you lift the whisk, the cream should hold a gentle peak that flops over slightly.

3. Step 3.

   Add the caster sugar, Greek yoghurt, and chopped fresh mint leaves to the whipped cream. Gently fold everything together with a spatula until just combined, being careful not to deflate the cream.

4. Step 4.

   Add the mango purée to the cream mixture. Use a spatula to gently ripple the purée through the cream, folding only 2–3 times so that streaks of mango remain visible—do not fully mix.

5. Step 5.

   Spoon the fool mixture into serving bowls or glasses. Transfer to the refrigerator and chill for 15–20 minutes to set, or longer if making ahead. Just before serving, garnish each fool with lime zest and toasted coconut flakes.