Mango Fool
A traditional Anglo-Indian dessert made with green mangoes cooked until tender, pureed, and mixed with milk to create a smooth, custard-like consistency. Best enjoyed fresh on the day it's made.
Ingredients
- 6 whole Green mangoes, peeled and cut into quarters (Remove every particle of green peel)
- 4 cups Water for steeping (Clean water)
- 6 cups Water for boiling (Enough to cover the mangoes)
- 0.5 cup Sugar (Adjust to taste depending on tartness of mangoes)
- 2 cups Whole milk (Good pure milk, add gradually until custard consistency is reached)
More recipes using Green mangoes
Pink Mango Fool
A Victorian-era dessert combining mango pulp with beetroot for a naturally pink-colored creamy fool, enriched with milk and warm spices
Green Mango Custard
A creamy, spiced custard made from green mangoes and milk, flavored with warm spices. This traditional dessert combines the tartness of unripe mangoes with sweetened milk to create a smooth, custard-like treat.
Mango Jelly
A traditional clear jelly made from green mangoes, boiled and strained to create a transparent preserve. This recipe has been scaled down from the original 100 mangoes to a more practical quantity.
Green Mango Preserve
A traditional preserved green mango recipe that creates a sweet, crystallized preserve that keeps for years. Unripe mangoes are peeled, pitted, and simmered in sugar syrup until preserved.
Instructions
- 1Peel the green mangoes, removing every particle of the green peel. Cut each mango into quarters and remove the stones.
- 2Place the peeled and quartered mango pieces in a bowl with clean water and let them steep for 10 minutes.
- 3Drain the mango pieces and transfer them to a pot. Add fresh water to cover and bring to a boil. Reduce heat and simmer until the fruit is perfectly tender, about 20-25 minutes.
- 4Drain the cooked mangoes and mash them thoroughly. Pass the pulp through a fine-mesh sieve to create a smooth puree, discarding any fibrous bits.
- 5Add sugar to the mango puree and stir well until completely dissolved. Taste and adjust sweetness as needed.
- 6While stirring constantly, add the milk very gradually to the sweetened mango puree. Continue adding milk and stirring until the mixture reaches the consistency of custard - smooth, thick, and pourable.
- 7Transfer the mango fool to a serving bowl or individual dishes. Refrigerate for at least 1 hour before serving. The fool should be eaten on the day it is made for best flavor and texture.