Fruit, in all of their glorious colors and flavors, are showing up in the market right now, including the first of the season’s strawberries and blueberries.
One of the easiest and quickest desserts that I know of is a fool, an English dessert that is usually made by pureeing fruit and folding it into freshly whipped cream. A fool is simple and quick enough to make for one, or if company is coming, it can be made at the last minute with just three ingredients on hand.
I happened to have an overripe mango, which is perfect for pureeing, so I was inspired to make the recipe below. Instead of the whipped cream I decided to healthy it up and use Greek yogurt which will give you a rich, thick mouthfeel as cream would have, plus the added nutritional benefits of yogurt.
The fool is not only refreshing on a hot day but surprisingly light, even if you make the heavy cream version. Feel free to vary the recipe with whatever fruit you have on hand or try a mixture of fruit, such as berries, bananas, pineapple, papaya, and cooked sweetened rhubarb or gooseberries.
1 ripe mango
1/2 cup Greek yogurt or whipped heavy cream
1 to 2 tablespoons honey
2 teaspoons fresh lemon or lime juice
- Peel mango and cut fruit away from pit. Chop one half of mango and shave the remaining half into ribbons with a vegetable peeler. Puree half of chopped mango in a food processor with yogurt, honey and juice.
- Pour half the puree in a glass, add the remaining chopped mango, and fill glass with remaining puree. Top decoratively with mango ribbons.
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