Mango Fool

Ingredients

• 2 Cups Canned Mango pulp or pulp from 2 Lb ripe Mango
• 1 Cup Milk
• 3 Tbsp Sugar
• 1 1-2 Tbsp Cornstarch
• 1 Cup Heavy Cream
• ½ tsp Almond extract
• ¼ cup Apricot or Peach brandy (5)
• 1 Tbsp Lemon Juice
• Some Mango pieces, for garnish (optional)

Instructions

1. If using fresh mangoes, peel the skin and purée them in a blender. Pass the purée through a fine mesh sieve and rub it with your palm or a flat spatula to remove any stringy fibres. (1)
2. Dissolve the cornstarch in 2 tablespoon of milk and keep it aside. (2)
3. Meanwhile add 2 tablespoon sugar to milk and bring it to boil. Once it boils, add the cornstarch dissolved milk and keep stirring it until it thickens and forms a custard. Allow it to cool completely.(3)
4. Once it is completely cooled, mix the mango pulp and the custard together and refrigerate until other preps are done.
5. Whip the heavy cream until it forms definite peaks. Stir in the almond extract and the remaining 1 tablespoon sugar. Cover and refrigerate until the final assembly.
6. Just before serving,  stir in the brandy (if using  and lemon juice into the mango-custard mixture.
7. You can do the final assembly in many ways. (I) In a traditional Fool, the whipped cream is gently folded in with the mango-custard but not completely incorporated. Spoon this in a serving bowl, top it with mango pieces or pulp. (II) Fold in only half the whipped cream with the mango-custard. Spoon this is in serving bowls/glass and top it off with some whipped cream and mango pieces. Or you can form layers of each and have it. However you like it.