Serves 4-6
For the fools:
3 small ripe mangoes, peeled and pitted
250ml cream
4 tbsp icing sugar
250ml low-fat Greek yoghurt
For the candied almonds:
4 tbsp granulated sugar
2 tbsp water
60g flaked almonds
For the fools:
3 small ripe mangoes, peeled and pitted
250ml cream
4 tbsp icing sugar
250ml low-fat Greek yoghurt
For the candied almonds:
4 tbsp granulated sugar
2 tbsp water
60g flaked almonds
- Place the mango in a blender and whizz until completely smooth.
- In a bowl, whip the cream together with two tablespoons of the icing sugar until soft peaks form.
- In a separate bowl, whip the Greek yoghurt together with the remaining icing sugar until no lumps remain.
- Fold the yoghurt mixture into the whipped cream. Gently fold in about two-thirds of the mango purée.
- In six dessert glasses, alternate layers of the mango cream and the mango purée. Place in the fridge until ready to serve.
- For the almonds, combine the sugar and water in a saucepan over a medium-high heat and cook until the sugar dissolves.
- Add the almonds and gently swirl to coat. Cook for another 4-5 minutes until the sugar caramelises and turns a deep amber colour.
- Remove from the heat and immediately spread the almonds out onto a baking tray lined with parchment paper. Allow to cool completely.
- Top the mango fools with the candied almonds to serve.
Per Serving
600kcals, 26.9g fat (9.7g saturated), 36.1g carbs, 9.4g sugars, 49.5g protein, 3.3g fibre, 0.607g sodium