In a chilled bowl, whip 150ml of cream until it starts to feel heavy on the whisk. It should sit in soft folds, rather than be stiff enough to stand to attention. Stir 100ml of yoghurt into the cream. Avoid over-mixing them. Chill in the fridge.
Take 2 medium-sized, ripe mangoes, and by ripe I mean fruits that are giving to the touch, deeply fragrant and maybe with a golden bead of juice already appearing at their stalks. Peel the mangoes, using a small, sharp knife, then remove their cheeks, either side of the stone, followed by the rest of the flesh. Catch as much of the juice as you can.
Purée the mango flesh until quite smooth. An electric blender or food processor will do the job efficiently and give you a velvety texture. Cut 4 passion fruits in half and scoop out the seeds, juice and jelly within.
Gently stir the mango purée into the cream and yoghurt, leaving ribbons of orange coloured purée through the cream, rather than mixing it all to a homogenous colour and texture. Spoon into glasses or small dishes then trickle the passion fruit seeds and juice over the surface. Serves 4. Ready in 30 minutes
Take care when puréeing the mango. You need a smooth texture, but be careful not to overwork it and risk it turning gluey.
This also makes a voluptuous filling for little tarts. Use a pinch of ginger in the pastry or serve the fool in dark chocolate shells.
I really cannot emphasise how much the mangoes need to be ripe. For this recipe, you simply cannot get away with any fruit that isn’t.
If passion fruit is not your thing, you could bring the sweetness of the mango out with the addition of a few crushed raspberries instead.
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