If you are looking for a healthier and less heavy option for your after-dinner dessert, we have a wonderful recipe for you to try. Layered up in a seethrough glass and topped with a beautiful almond and oat crumb, this Mango and Lime Fool looks indulgent and tastes fresh and satisfying.
If you live in the UK, you may know about the Aldi Super 6 and Lidle Pick of the Week. Here, at Somebody Feed Seb, we never miss an opportunity to cook with whatever is in season or have a great price tag. Whilst Mangoes are normally cheapest in late spring/ early summer, I was extremely pleased to find some lovely looking mangos in the Super 6 section at the end of February!
Seb’s face lit up when he saw the mangoes. There was no question what we were going to make for dessert – one of Seb’s all-time favourites – Mango & Lime Fool, made with cardamom flavoured cream and topped with almond and oat crumb!
The crumb is definitely optional. Pureed mangoes and cream taste amazing on their own, but the crumb only takes minutes to make, and adds texture to the dessert! So if you have the ingredients handy, make it – you won’t be disappointed!
This dessert is just 300kcal (and that’s including the crumb topping) and is suitable for celiacs (provided you use gluten-free oats). Skip the crumb, and you have yourself a refined-sugar-free dessert too. The success of this dessert highly depends on getting succulently ripe mangos. They will puree easier, and they will taste sweeter. If you have mangos that aren’t quite ripe yet, it’s definitely worth the wait to try and ripen up before using them in this dessert!
Oh, and before I forget! I always wondered why a traditional British dessert – Fruit Fool – is actually called a Fool. In case you’re wondering too… I’ve searched the internet long and hard, but there is no definitive explanation! The most plausible one (yet discredited by the Oxford English Dictionary) is that it is a derivative of French fouler, meaning to press or to crush (which is what is done to the fruit in Fool recipes). I would like to think that there’s another, funnier story behind this dessert though…
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How to Make a Mango and Lime Fool?
To Make the Crumb:
In a small dry frying pan .toast oats and flaked almonds for 4-5 minutes until just starting to brown and smell nutty. Gather them to one side of the frying pan. Add 2 tablespoon of sugar and 2 tablespoon of water next to the oat and almond mixture and shaking the pan gently, wait a few seconds for the sugar to start dissolving. Then mix briefly to coat in sugar. Don’t expect them to be coated in caramel as if you’re making praline – these candied nuts will be coated in sugar crystals, giving them the frosty look. Sprinkle with a pinch of cinnamon. Tip the mixture onto a plate or some baking parchment in a single layer and leave to cool completely.
To Make Mango and Lime Fool:
Take the seeds our of cardamom pods using a sharp knife. Using a pestle and mortar, crush the cardamom seeds into a powder.
Place the flesh of two ripe mangoes in a food processor (we love our Kenwood food processor here) and blend into a smooth puree. Add half of the lime zest and squeeze half a lime juice in too, then set aside.
In a large bowl, whisk the cream to soft peaks. Then stir in the Greek yoghurt and whisk again to thicken slightly. Trying not to knock too much air out, mix in the juice of the remaining half lime. Fold in cardamom and runny honey.
Get four glasses or seethrough dessert bowls ready and spoon layers of the creamy mixture alternating with the mango purée. Place in the fridge until you’re ready to serve.
Just before serving, top with a spoonful of the nutty oat crumb and decorate with lime zest.
If you liked our Mango and Lime Fool with the Almond Crumb, you may like other gluten-free treats we make. For other lighter dessert ideas, have a look at the following.
- Pecan Praline & Banana Parfait
- 10-Minute Coconut Yogurt Dessert
- Roasted Pineapple with Spiced Caramel & Crème Fraiche
Mango and Lime Fool with Almond Oat Crumb
Equipment
- Food Processor or Liquidiser/Smoothie Maker
- Pestle & Mortar
Ingredients
- 2 cardamom pods seeds only
- 2 mangoes ripe, peeled and destoned
- 130 ml double or whipping cream
- 200 g Greek yogurt full fat
- 1 lime juice and zest
- 2 tablespoon runny honey
For the Crumb:
- 20 g flaked almond
- 20 g oats
- 2 tablespoon caster sugar
- 2 tablespoon water
- ⅛ teaspoon cinnamon
Instructions
To Make the Crumb:
- Toast oats and flaked almonds in a dry pan for 4-5 minututes. Gather them to one side of the frying pan. Add 2 tablespoon of sugar and 2 tablespoon of water next to the oat and almond mixture and shaking the pan gently, wait a few seconds for the sugar to start dissolving. Then mix briefly to coat in sugar. Sprinkle with a pinch of cinnamon. Your pats and almonds should look frosted with sugar and cinnamon and crunchy. Tip the mixture onto a plate or some baking parchment in a single layer and leave to cool completely.
To Make Mango and Lime Fools:
- Using a pestle and mortar, crush the cardamom seeds into a powder.
- Place the flesh of two ripe mangoes in a food processor and belend to a smooth puree. Add half of the lime zest and squeeze half a lime in.
- In a large bowl, whisk the cream to soft peaks. Then stir in the Greek yoghurt and whisk again to thicken slightly. Trying not to knock too much air out, mix in the juice of the remaining half lime. Fold in cardamom and runny honey.
- Get four glasses or seethrough dessert bowls ready and spoon layers of the creamy mixture alternating with the mango purée. Place in the fridge until you're ready to serve.
- Just before serving, top with a spoonful of the crumb topping and decorate with more lime zest.
Nutrition
Michelle
These are so creamy and satisfying. I love these flavors for summer too!
Ieva
Thanks, Michelle! We love mango desserts in summer too! 🙂
Janessa
Such a tasty dessert!
Ieva
Thanks, Janessa! 💗
Saif Odeh
I love this Fool dessert. The mango and lime blends it perfect. My family really loved it.
Ieva
So glad to hear it, Saif! Thanks for the feedback 🙂