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Monday, 7 August 2017

Tangy Strawberry Mango Fool

Tangy Strawberry Mango Fool

Serves 4
1 ½ pounds of fresh strawberries, washed, hulled, and chopped
6 tablespoons sugar, divided, plus more to taste
2 teaspoons fresh juice from 1 lemon
1 cup chilled heavy cream
¼ cup Greek-style yogurt
¼ teaspoon pure vanilla extract
1 mango, chopped
1. Place half of the strawberries and 3 tablespoons sugar in small saucepan.
2. Cook over medium-low heat, stirring, until berries have softened and slightly thickened, about 5 minutes.
3. Remove from heat, stir in lemon juice; add sugar to taste.
4. Chill completely before using, about 1 hour.
5. Meanwhile, stir together remaining strawberries and 3 tablespoons sugar in a medium bowl.
6. Chill, stirring occasionally, until berries have released some of their juice, about 30 minutes.
7. Whip cream to soft peaks.
8. Gently fold in yogurt and vanilla until combined.
9. Reserve ¼ cup whipped cream for garnish.
10. Fold chilled strawberry compote into whipped cream.
11. Add mango to macerated strawberries.
12. Spoon strawberry cream into glasses alternating with macerated strawberries.
13. Top each with 1 tablespoon of the reserved whipped cream.
14. Serve chilled.

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