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Mango Fool

Author: Pavani
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Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Dessert
Cuisine: english
Servings: 4 serving


  • 3 Mangoes Ripe - medium (or use 2cups of good quality canned mango puree)
  • 1 cup Milk (I used whole milk, but any milk can be used)
  • tbsps Custard powder (or use corn starch)
  • 3 tbsps Sugar + more (you will need more sugar if your mangoes are not sweet enough)
  • 1 cup Heavy Cream - chilled (or use frozen whipped cream topping or the ones in the can like Reddiwhip)
  • Nuts Chopped - for garnish


  • Make Mango Custard: In a small bowl, whisk custard powder with 3tbsp of milk and set aside. Bring the remaining milk to a boil in a small saucepan. Once the milk comes to a boil, slowly add the custard mixture, while continuously stirring the milk. Cook on medium heat until the mixture thickens, about 2~3 minutes. Remove from heat and let cool completely.
  • In the meantime, peel and dice the mangoes. Puree them and sieve the puree to remove any stringy pieces. Or just use canned mango puree :-)
  • Once the custard is completely cooled, stir in ¾th of the mango puree. Reserve a little bit for serving. Chill the mango custard until ready to serve.
  • Make Whipped Cream: Chill a bowl and the beaters for at least 30 minutes. Whip the cream until soft peaks form. Refrigerate until ready to use.
  • To Assemble: Since I like layered desserts, I went ahead and made a layered Mango Fool. Spoon in some of the mango custard in the bottom of a glass. Top it with the whipped cream and pour some of the mango puree and sprinkle some chopped nuts.
  • Alternate serving suggestion: Gently stir in the whipped cream into the mango puree, do not incorporate it completely. Serve chilled.


Lets check out what my fellow marathoners have cooked today for BM# 41.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!