Cooking with B.J

Back to Pakistani Cookery

Mango Fool


-400 g. tinned mango slices in syrup
-1/2 tsp. (2 g.) cinnamon powder
-4 tbsp. (60 g.) icing sugar (optional)
-300 ml. whipping cream

1.  Blend the mango slices along with the syrup, cinnamon powder and sugar to a smooth puree.
2.  In a large mixing bowl, whip the cream until at least double the volume.
3.  Using the technique of cutting and folding, add in the mango puree. The technique retains air, and keeps the fool light.
4.  Cover the bowl and chill in the fridge for an hour or two, before serving.