Alphonso Mango Fool | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Peel and remove all the flesh from the mangoes, place in a high-speed food processor and blend until smooth.
• Remove the hard coconut cream from the can of coconut milk and place into the bowl of a mixer, add a quarter cup icing sugar, ground cardamom and whisk until light and fluffy.
• Gently fold the Mango pure into the whipped coconut cream. You can fully incorporate the two or don‘t mix fully to give a ripple effect.
• Place in serving bowls or glasses and chill in the refrigerator until ready to serve.
• Remove from the fridge and top with the toasted coconut flakes