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1/2 lb dried mango, cut soaked overnight
1 cup (250ml) heavy cream (can be made non-dairy using coconut or soy whipping cream)
1 tbsp sugar (or sweetener of your choice)


Other fruits such as raspberries and strawberries also make lovely ‘fools.’ Layering golden mango fool with rosy raspberry or strawberry fool in a wine glass make a simple, yet spectacular, summer dessert. You can also use this recipe to fill cream puffs.

Use about 2 cups of fruit puree to one cup of heavy cream

Blend the mangoes in a food processor or powerful blender. In a medium -sized bowl, whip the cream and sugar. Gently fold in the mango puree. Spoon the fool into parfait or wine glasses, and garnish with a swirl of cream, a sprig of mint, or a few fresh berries.
Chill for an hour before serving.

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