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
Ingredients
- 3 medium mangoes Green mangoes, peeled and pitted (About 2 cups of pulp when cooked)
- 1 medium beetroot Beetroot, peeled (For natural pink color)
- 0.5 cup Sugar (Adjust to taste depending on mango tartness)
- 1.5 cups Whole milk (Previously boiled and cooled)
- 0.25 teaspoon Ground cinnamon (For garnish)
- 0.125 teaspoon Ground nutmeg (For garnish, optional alternative to cinnamon)
More recipes using Green mangoes
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.
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
- 1Place peeled beetroot in a pot with water to cover. Bring to a boil and cook until very tender, about 45-60 minutes depending on size
- 2Drain the cooked beetroot and mash it thoroughly with a fork or potato masher. Strain the mashed beetroot through muslin cloth or fine-mesh sieve, pressing to extract the juice. Reserve the pink beetroot juice and discard solids
- 3Place peeled and pitted mango pieces in a pot with just enough water to prevent sticking. Bring to a boil and cook until the mangoes break down into a soft pulp, about 15-20 minutes
- 4Pass the cooked mango pulp through a fine-mesh sieve to remove any fibers. Add sugar to the strained pulp and stir until completely dissolved. Let cool to room temperature
- 5Bring milk to a boil in a clean pot, then remove from heat and allow to cool completely to room temperature or chill in refrigerator
- 6Add the strained beetroot juice to the cooled, sweetened mango pulp. Stir well to combine and achieve a uniform pink color
- 7Very gradually add the cold boiled milk to the pink mango mixture, stirring constantly. Add milk slowly in small amounts while stirring continuously until the mixture reaches the consistency of a thick custard or cream
- 8Pour the pink mango fool into individual glass cups or serving dishes. Grate a light dusting of cinnamon or nutmeg over the top of each serving. Chill in refrigerator for at least 1 hour before serving
