The World Vegetarian Cookbook/1999

Spiced Mango Fool
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 10 minutes 10-15 minutes


INGREDIENTS:
2 tbsp milk 1/4 tsp saffron strands 3/4 cup evaporated milk
1/4 cup sugar 1 level tbsp fine semolina or cornmeal 2 heaping tbsps ground almonds
1 tsp ground cardamom 1 pound mango pulp, or 2x15-ounce cans of mangoes, drained and pureed 1 cup thick-set plain yogurt



1 Put the milk into a small saucepan and bring to a boil. Stir in the saffron strands, remove from the heat, cover the pan, and set aside.
2 Put the evaporated milk and sugar into a saucepan and place over a low heat. When the milk begins to bubble, sprinkle the semolina or cornmeal over and stir until well blended.
3 Add the ground almonds, stir, and cook until the mixture thickens-about 5 to 6 minutes.
4 Stir in the ground cardamom and remove from the heat. Allow this to cool completely, then gradually beat in the mango pulp, making sure there are no lumps.
5 In a large mixing bowl, beat the yogurt with a fork. Gradually beat in the evaporated milk and mango mixture.
6 Stir in the saffron milk, along with all the stands for their color and flavor. Mix well. Put the mango fool in a serving dish and chill for 2 to 3 hours.

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