Difference between revisions of "Mango Fool"
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* fresh fruit or [[candied fruit|glace fruit]], for garnish (optional) | * fresh fruit or [[candied fruit|glace fruit]], for garnish (optional) | ||
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# Extract all the [[mango]] flesh, including that from the skins and the central seed. Put the flesh in a blender with the [[Cointreau]] and [[cream]] and blend for 30 to 45 seconds. | # Extract all the [[mango]] flesh, including that from the skins and the central seed. Put the flesh in a blender with the [[Cointreau]] and [[cream]] and blend for 30 to 45 seconds. | ||
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[[Category:Ivoirian cuisine]] | [[Category:Ivoirian cuisine]] | ||
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[[Category:Ivoirian cuisine]] | [[Category:Ivoirian cuisine]] | ||
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[[Category:Orange liqueur Recipes]] | [[Category:Orange liqueur Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
Latest revision as of 14:13, 15 July 2012
Description
Ingredients
- 4 very large, ripe mangoes, peeled
- 1/4 cup Cointreau, triple sec, or other orange liqueur
- 2 cups heavy cream (amount optional)
- mint sprigs, for garnish
- fresh fruit or glace fruit, for garnish (optional)
Procedures
- Extract all the mango flesh, including that from the skins and the central seed. Put the flesh in a blender with the Cointreau and cream and blend for 30 to 45 seconds.
- Pour into either a large serving bowl or individual dessert glasses. Chill until it sets. Before serving, decorate as desired with sprigs of fresh mint and fresh fruit.
