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Mango, honey and cream fool

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Mango, honey and cream smoothie
  • Serves: 4

  • Skill level: Easy peasy


Woman's Weekly recipe If you're looking for a really quick and easy dessert, this one's perfect and has fresh mangos in it so it's not too naughty either.


  • 2cardamom pods, crushed, seeds removed
  • 2 ripe mangoes, peeled and stoned
  • 150ml (¼ pint) double cream
  • 250g pot plain yogurt
  • Finely grated zest and juice of ½ lime
  • 1-2tbsp clear honey

Nutritional information

Each portion contains:

  • Calories285
  • Fat21.0g
  • Saturates13.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

Woman's Weekly cookery editor Sue McMahon says: Instead of layering the creamy mixture and the mango purée, try stirring them both together gently to create a ripple effect.


  1. Crush the cardamom seeds lightly, using a pestle and mortar, or the end of a rolling pin in a small bowl.
  2. Purée the mango flesh in a food processor until smooth.
  3. Whisk the cream to soft peaks. Stir in the yogurt and whisk a little more until thickened. Fold in the lime zest, juice, crushed seeds and honey.
  4. Spoon alternate layers of the creamy mixture and the mango purée into the glasses and decorate with more lime zest. Serve chilled. (Not suitable for freezing).

Average rating

  • 4
(46 ratings)

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Your comments


I made a few small adjustments to this recipe and myself (and my dinner party of ten) fell in love with it!!! I will make this again and again. It is super easy (took about 10 minutes) and heavenly delicious (and not unhealthy due to the fresh fruit and the fact that the cream is cut with yoghurt). I omitted the cardamom and folded passion fruit pulp into the cream mixture (gave it a whole new exotic dimension and a bit more tang). I also cut the mango up into pieces for texture rather than pureeing it. YUM!

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