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Mango, honey and cream fool

Mango, honey and cream fool

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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.

Serves: 4
Skill level: Easy peasy

Ingredients

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.

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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

Method

Crush the cardamom seeds lightly, using a pestle and mortar, or the end of a rolling pin in a small bowl.
Purée the mango flesh in a food processor until smooth.
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.
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).

By Kate Moseley. Photos: Simon Pask and Chris Alack. Props stylist: Sue Radcliffe.

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Nutritional information per portion

Calories 285(kcal)
Fat 21.0g
Saturates 13.0g

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.