Mango Fool

July 11, 2017
4 Ratings
Photo by Mark Weinberg
  • Serves 6
Author Notes

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

What You'll Need
  • 5 ripe mangoes (about 7 oz each), peeled and cut into 1 inch pieces, save the pits
  • 1/2 teaspoon ground cardamom
  • 1 cup water
  • fresh lime juice, to serve
  • plain yoghurt or heavy cream, to serve
  1. 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.
  2. 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.
  3. 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.)

See what other Food52ers are saying.

  • Joy Huang | The Cooking of Joy
    Joy Huang | The Cooking of Joy
  • Panfusine
  • Imogen Kwok
    Imogen Kwok
  • BeyondBrynMawr

6 Reviews

Joy H. July 12, 2017
If you freeze it, do you have to thaw it before serving it (cold)?
Imogen K. July 13, 2017
You might have to leave it out at room temperature for a few minutes before eating but it should scoop out like gelato. Hope that helps!
Panfusine July 12, 2017
Wish this was posted 2 months earlier when we had access to Mangoes from India (In the US, we still get only three out of the countless varieties - Kesar, Alphonso & Banganapalli). The variation in flavors of the fruit would have made for a spectacular tasting session
Imogen K. July 13, 2017
Would love to do that! This is a nice little article about Indian Mangoes in NYC:
BeyondBrynMawr July 12, 2017
What sort of mangoes did you use? I don't like to eat Tommy Atkins mangoes, which seem to be the most common and least expensive, very much (I think Ataulfo are far superior for eating by themselves), but maybe cooking would make them better. Thanks! I really like the idea of using the pit so as not to waste any mango.
Imogen K. July 13, 2017
I used Julie mangoes which are one of the most popular types found in Barbados. They are perhaps tangier than others which pairs very well with yoghurt or ice cream. You can always add a little brown sugar during the cooking process if the mangoes aren't super ripe. Hope that helps!