Mango Fool

Mango Fool is an easy and creamy dessert made from fresh mangoes and only a few other ingredients.

Don’t be “fooled” by its simplicity though – serve it in a pretty glass and top it with mint leaves and white chocolate and it could be served at a fancy dinner party! Best of all, you can make it up a day or two in advance.

Why call a dessert a “fool”?

The word “fool” used in this context is thought to have originated from the French word “fouler”, which means “to mash or press”.

As opposed to the “silly person” meaning! Yep, there’s nothing silly about this dessert!

There is however the pressing (or sieving) of mangoes involved… I’ll get to that.

Mango Fool Recipe

Although the fool dessert originated in the UK, this mango version is most likely an Aussie idea.

Mangoes grow well in Australia and are grown commercially in many regions. In peak season, mangoes become relatively affordable and plentiful – perfect for whipping up a mango dessert.

The UK’s climate, on the other hand, means mangoes are imported and a lot pricier. If you treat yourself to a mango, I’m guessing you would just devour it as is.

But back to our dessert. The Mango Fool recipes I’ve based mine on were found in the Chef’s Cook Book compiled by the “Ladies’ Committee of the Norther Agricultural Association Singleton” in 1969 and the Toowoomba Chronicle and Darling Downs Gazette, 27 December 1933.

Here are those original recipes, but keep scrolling for the tested and tweaked version at the bottom of this post.

Ingredients for Mango Fool

You need, of course, mangoes.

Fresh mangoes work best and this recipe uses just one mango to make two servings of the dessrt.

So you’ll need to multiply the quantities (which can be found in the recipe card at the end of the post) to feed more people.

You can use any type of mangoes, provided they are fresh and ready to eat.

In addition to mangoes, you’ll need:

• a little sugar
• thickened cream (heavy cream)
• custard (store bought or homemade is fine)
• fresh mint leaves and white chocolate buttons (optional, to garnish).

How to make Mango Fool

Start by peeling the skin off the mango and slicing it into pieces.

You can either use a vegetable peeler or cut the mango with its skin on and scoop out the flesh.

Place pieces into a saucepan (including the seed).

Cover the mango with water and add the sugar to the saucepan.

Bring to the boil and simmer uncovered for 20 minutes. Check on the saucepan occasionally – if it’s reduced too much before the 20 minutes is up and is at risk of burning, take off heat immediately.

Once cooled, push through a sieve to create your stewed mango puree.

Whip cream and then lightly mix half of the mango, half of the cream and half of the custard together to create a swirled mixture.

Scoop this swirled mixture alternately with the mango puree, custard and cream into two glasses.

Decorate with mint leaves and white chocolate buttons (optional).

Recipe FAQs

Q. How do I peel mango?

You can either use a vegetable peeler or cut the mango with its skin on and scoop out the flesh.

Q. How long will Mango Fool last?

Store in the fridge and consume within a few days.

Q. Can I make Mango Fool in advance?

You can, make it up to a day or two in advance of necessary. Garnish it just before serving.

Q. Can I use frozen mangoes?

I haven’t tested the recipe with frozen mangoes, but you could certainly try it using the equivalent of one mango! Let me know how you go in the comments below if you do make it up with frozen mango.