Mango Fool (Jamaica, Caribbean) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I was about to leave *The Essential Caribbean Cookbook* edited by Heather Thomas after entering several recipes from it when I noticed this final recipe in the cookbook. There are several mango fool variations already entered on RZ, but none resemble this one & the pic was stunning to say the least. (Time does not include chill time) *Enjoy* ! Ingredients:
6 mangoes |
1/2 cup sugar |
1/2 lime (juice of) |
5 ounces water |
1 egg |
5 ounces milk |
1/2 cup heavy cream |
Directions:
1. Peel mangoes, cut out the pits, chop the flesh into sml pieces & place in a saucepan w/the sugar, lime juice & water. Simmer gently over low heat till soft & pulpy.
2. Push the mango mixture thru a sieve & then beat the puree thoroughly till smooth. Cover & set aside while you make the custard.
3. Break the egg into a bowl & beat lightly. Heat milk w/o boiling & stir into the beaten egg. Return to the heat & stir constantly over very low heat till the custard thickens. Do not allow it to boil.
4. Remove the custard from the heat & allow it to cool. Stir in the mango puree & the cream. Do not blend thoroughly ~ the fool should look streaky. Pour into glasses or individual dishes & chill b4 serving.
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