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| FOOD HOME | RESTAURANTS | RECIPES | SUBMIT A RECIPE | e! NEWS | HEALTH & FITNESS | SHOP | |||||
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| FOOD HOME | RESTAURANTS | RECIPES | SUBMIT A RECIPE | e! NEWS | HEALTH & FITNESS | SHOP | |||||
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Prep Time: 15 Minutes + Chilling Time
Cooking Time: 15-20 Minutes
Serves: 4-6
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1.
Peel the mangoes and cut out the stones. Chop the flesh into small pieces and place in a saucepan with the sugar, lime juice and water. Simmer gently over low heat until soft and pulpy. |
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INGREDIENTS 6 mangoes 125g / 4oz sugar juice of 1/2 lime 150ml / 1/4 pint of water 1 egg 150ml / 1/4 pint milk 125ml / 4 fl oz double cream |
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2.
Push the mango mixture through a sieve, and then beat the puree thoroughly until smooth. Cover and set aside to cool while you make the custard. |
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3.
Break the egg into a bowl and beat lightly. Heat the milk to scalding point and then stir into the beaten egg. Return to the heat and stir constantly over very low heat until the custard thickens. Do not allow to boil. |
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4.
Remove the custard from the heat and allow to cool. Stir in the mango puree and the cream. Do not blend thoroughly; the the fool should look streaky. Pour into glasses or individual dishes and chill before serving.
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