Recipes for mango fool usually involve pureeing the fruit, however, this one leaves the cut pieces whole, so there is a nice texture to the dish. My Burmese friend (the recipe is her mother's) also pointed out that cooking mangoes first is a good way to make them last longer, especially if they are perfectly ripe when you buy them. I also like how the pits are included in the recipe so you don’t waste any part of the fruit. When I learned how to make the dish in Barbados, I found myself enjoying this one dish at all times of the day; for breakfast, I would have it heated up a little on the stove with cold yogurt, then put the rest in the freezer to eat for dessert later. I love how incredibly easy this is to prepare but and how perfect it is for summer’s humid days and balmy nights.
Note: you can still make this dish if your mangoes are underripe; simply add 1 1/2 teaspoons of granulated sugar (or to taste) to the mixture before cooking. This recipe also works as a savory dish, by garnishing with balachaung (a spicy Burmese condiment made of dried shrimp and chillies) and fresh cilantro. —Imogen Kwok
ripe mangoes (about 7 oz each), peeled and cut into 1 inch pieces, save the pits
fresh lime juice, to serve
plain yoghurt or heavy cream, to serve
Combine the cut mangoes, pits (the flesh around them will melt into the mixture), ground cardamom, and 1 cup of water in a medium-sized pot over medium-high heat.
Bring to a boil and then reduce to a simmer for about 20 minutes, stirring occasionally, until the mango pieces are almost falling apart and the water has thickened.
Remove from heat; at this point you can serve the mango hot with cold yogurt or heavy cream and the lime juice, or let cool until it reaches room temperature (about 30 minutes) and then freeze before serving cold. (I personally like the contrast between temperature, so if I am eating the mango frozen, I will heat up the heavy cream before pouring it on top.)