Pinion Estate Mango Fool

Pinion Estate Mango Fool Recipe - Yogurt and Mango Dessert

Preparation time: 30 minutes | Servings: 4

Introduction

Pinion Estate Mango Fool is a delightful and refreshing dessert that combines the sweetness of ripe mangoes with the creaminess of yogurt and whipped cream. This recipe is perfect for a light and fruity treat after a meal or as a snack on a hot summer day.

History

The Mango Fool is a traditional English dessert that dates back to the 16th century. Originally made with pureed fruit mixed with custard or cream, the fool has evolved over the years to include a variety of flavors and ingredients. This version of the Mango Fool adds a tropical twist with the addition of ripe mangoes and a hint of ginger.

Ingredients

6 oz (170 g) container of plain yogurt
2 ripe mangoes, divided
1 cup of heavy whipping cream
1 tbsp of sugar
1 tsp of vanilla extract
0.25 tsp of ground ginger

How to prepare

Line a sieve with 2 layers of paper towel and place it over a bowl.
Pour the yogurt into the paper towel-lined sieve and set it aside to drain for at least 30 minutes.
Peel and cube the mangoes, then place them in the container of an electric blender.
Blend the mangoes until they are pureed, then add sugar to sweeten.
In a bowl, beat the cream with sugar, vanilla, and ground ginger until stiff peaks form.
Gently fold in the drained yogurt and the cubed and pureed mango until they are combined.
Spoon the mixture into dessert glasses or wine goblets, then sprinkle each serving with toasted coconut and diced mango.

Variations

Substitute the mangoes with other fruits such as strawberries, peaches, or pineapple.
Add a splash of rum or coconut milk for a tropical twist.
Top with crushed nuts or granola for added crunch.

Cooking Tips & Tricks

Make sure to drain the yogurt before mixing it with the other ingredients to achieve a creamy texture.

- Use ripe mangoes for the best flavor and sweetness.

- Be careful not to overmix the ingredients to maintain a light and fluffy consistency.

- Garnish with toasted coconut and diced mango for added texture and flavor.

Serving Suggestions

Serve the Pinion Estate Mango Fool chilled as a light and refreshing dessert after a meal. It pairs well with a cup of hot tea or a glass of sparkling wine.

Cooking Techniques

Use an electric blender to puree the mangoes for a smooth consistency.

- Beat the cream until stiff peaks form for a light and airy texture.

Ingredient Substitutions

Use Greek yogurt instead of plain yogurt for a thicker consistency.

- Replace the heavy whipping cream with coconut cream for a dairy-free option.

Make Ahead Tips

Prepare the Mango Fool up to a day in advance and store it in the refrigerator until ready to serve. Garnish with toasted coconut and diced mango just before serving.

Presentation Ideas

Serve the Mango Fool in elegant dessert glasses or wine goblets for a sophisticated presentation. Garnish with a sprig of mint or a slice of fresh mango for a decorative touch.

Pairing Recommendations

Pair the Pinion Estate Mango Fool with a glass of Moscato or a fruity white wine for a perfect dessert pairing. For a non-alcoholic option, serve with a cup of herbal tea or a fruit-infused water.

Storage and Reheating Instructions

Store any leftover Mango Fool in an airtight container in the refrigerator for up to 2 days. To reheat, allow the dessert to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 220

Carbohydrates

Total Carbohydrates: 22g

Dietary Fiber: 2g

Sugar: 18g

Fats

Total Fat: 14g

Saturated Fat: 9g

Proteins

Protein: 2g

Vitamins and minerals

Vitamin C: 45% DV

Vitamin A: 20% DV

Alergens

Contains dairy (yogurt and cream)

Summary

This Mango Fool is a rich source of vitamin C and vitamin A, with a moderate amount of carbohydrates and fats. It is a delicious and nutritious dessert option for those looking for a sweet treat with a tropical twist.

Summary

Pinion Estate Mango Fool is a delicious and tropical dessert that combines the sweetness of ripe mangoes with creamy yogurt and whipped cream. This recipe is easy to make and perfect for a light and refreshing treat. Enjoy this Mango Fool chilled with a garnish of toasted coconut and diced mango for a delightful dessert experience.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Pinion Estate Mango Fool. It was a hot summer day, and I was visiting my dear friend Eleanor at her beautiful estate in the countryside. As we sat on her porch sipping tea, Eleanor mentioned that she had recently discovered a new dessert recipe that she couldn't wait to try out.

She led me into her cozy kitchen, where she pulled out a weathered old cookbook that had been passed down through generations in her family. She flipped through the pages with a gleam in her eye until she landed on a recipe for Pinion Estate Mango Fool. The name alone intrigued me, and I couldn't wait to see what this mysterious dessert was all about.

Eleanor explained that a mango fool was a simple and refreshing dessert made with fresh mangoes, cream, and sugar. She had fond memories of her grandmother making it for special occasions, and she was excited to share the recipe with me. Together, we gathered the ingredients and got to work in the kitchen.

The first step was to peel and dice several ripe mangoes, their sweet scent filling the kitchen as we worked. Eleanor showed me how to carefully remove the flesh from the pit and chop it into small pieces. As we worked, she regaled me with stories of her childhood spent at Pinion Estate, where her family had a thriving mango orchard that produced the most delicious fruit in the region.

Next, we whipped up a batch of rich, creamy custard using eggs, sugar, and milk. Eleanor expertly stirred the mixture over a low flame until it thickened into a velvety pudding. The scent of vanilla wafted through the air, mingling with the sweet aroma of mangoes.

Once the custard had cooled, we gently folded in the diced mangoes, creating a luscious mixture that was both sweet and tangy. Eleanor explained that the term "fool" referred to the dish's simple and foolproof preparation, making it the perfect dessert for any occasion.

We spooned the mango fool into individual serving dishes and garnished them with a dollop of freshly whipped cream and a sprinkle of toasted coconut. The vibrant colors of the mangoes and the creamy custard made for a stunning presentation that was almost too beautiful to eat.

As we savored our first bites of Pinion Estate Mango Fool, I couldn't help but feel a sense of nostalgia for the past. The dessert was a delightful combination of flavors and textures, with the sweet mangoes providing a burst of freshness against the rich custard.

Eleanor and I sat at her kitchen table, sharing stories and laughter as we enjoyed our dessert. The sun slowly dipped below the horizon, casting a warm glow over the estate grounds. In that moment, I felt grateful for the friendship and the shared love of cooking that had brought us together.

As I left Pinion Estate that evening, Eleanor handed me a handwritten copy of the recipe for Pinion Estate Mango Fool. She knew how much I had enjoyed making it with her and wanted me to be able to recreate the dish at home. I tucked the paper into my purse, knowing that I would treasure it for years to come.

And so, whenever I make Pinion Estate Mango Fool in my own kitchen, I am transported back to that sunny afternoon at Eleanor's estate, surrounded by the scent of ripe mangoes and the warmth of friendship. The recipe may have come from Eleanor's family cookbook, but the memories and the joy it brings me are all my own.