Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Mango Fool (Mango con Crema Batida)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
2 large, ripe mangoes, peeld and cubed 1/2 cup sugar or to taste 2 cups heavy cream
fresh berries and mint leaves for garnish



1 In a blender or a food processor fitted with a steel blade, puree the mangoes. Transfer to a large bowl, mix in the sugar, and set aside.
2 In a large bowl, using an electric mixer, beat the cream to soft peaks. Fold the cream into the mango puree, pour into a deep bowl or individual dessert glasses, cover, and chill at least 2 hours, or until set. Garnish with the fresh berries of your choice.
3 VARIATION: To make this with canned mango (or guava) puree, use 1 cup mango to 2 cups unwhipped cream. You can vary the proportions somewhat, adding more fruit for a sweeter taste.

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