Mango Raspberry Fool Recipe

Mango Raspberry Fool Recipes

Ingredients :

1 ripe mango

15ml lemon juice

225g raspberries, fresh or frozen and defrosted

caster sugar, to taste

2 egg whites

150ml whipping cream

Method :

Peel the mango and then cut the flesh away from the central stone and place in a bowl. Sprinkle over the lemon juice. Set aside a few raspberries for decoration. Add the remainder to the mango and purée in a food processor until smooth. Press through a sieve into a large bowl and sweeten to taste. Whisk the egg whites stiffly and whip the cream into soft peaks. Fold them both gently into the fruit purée. When well blended, spoon into glasses and chill. Serve decorated with the reserved raspberries. When fresh mangoes are not available, use two large ripe peaches or nectarines, or about 225g fresh, ripe apricots.

Serves 4 - 6

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