Mango fool
Yield: 6 Servings
Ingredients:
- 20 x Very ripe mangoes peeled
- 60 ml Cointreau (optional)
- 500 ml Thick cream
- 1 x Mint sprigs for garnishment
Instructions:
Extract all the mango flesh including that from the skins and the central seed. Put the flesh in a blender with Contreau and cream and blend for 30-45 secs. Pour into either a large dessert serving bowl or into individual dessert glasses. Chill until set. Before serving decorate with mint sprigs. From: A Taste of Africa by Dorinda Hafner Typed by: Joell Abbott 8/94 Submitted By JOELL ABBOTT On 08-16-94
