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–+ servings
Mango and mint fool
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Nutrition Facts
Nisha Katona’s mango and mint fool
Amount Per Serving
Calories 241 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 61mg20%
Sodium 24mg1%
Potassium 232mg7%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 1905IU38%
Vitamin C 40mg48%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nisha Katona’s mango and mint fool

A light but bright pudding.
Prep Time15 minutes
Setting time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 4 people
Calories: 241kcal
Author: Nisha Katona

Equipment

  • Food processor
  • Electric whisk

Ingredients

  • 425 g canned Alphonso mango pulp or tinned mango slices
  • juice and zest of 1 lime
  • 175 ml double/heavy cream
  • 2 tsp caster/superfine sugar
  • 3 tbsp greek yoghurt
  • 2 tbsp fresh mint leaves chopped
  • 1 tbsp toasted coconut flakes

Method

  • Put the mango pulp or slices and lime juice into the bowl of a food processor and process until smooth. Set aside.
  • Pour the double/heavy cream into a bowl and beat with an electric or handheld whisk until soft peaks form. Add the sugar, yoghurt and mint leaves to the bowl and fold through the cream, then add the mango purée and gently ripple it through the cream mixture.
  • Spoon the mixture into serving bowls or glasses and transfer to fridge to set for 15–20 minutes, or longer if you want to make this ahead. Garnish the fools with the lime zest and toasted coconut flakes before serving.

Nutrition

Calories: 241kcal | Carbohydrates: 20g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 24mg | Potassium: 232mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1905IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 1mg