Wednesday 21 March 2018

Mango Fools with Coconut Biscuits

Lilly Higgins

This dessert is quick, easy and gorgeous, and just what you need to end a meal.

You can half the preparation time by using shop-bought biscuits, but these really are so simple and fast to make, and are well worth the extra bit of effort.

You will need

For the fools 3 large ripe mangoes, peeled and diced

Grated zest and juice of 3 limes

400ml cream

2 tbsps soft brown sugar

150ml Greek yogurt

3 tbsps desiccated coconut, toasted For the biscuits 150g self-raising flour

80g desiccated coconut

200g caster sugar

1 egg

110g butter, melted


To make the fools: Blitz the diced mangoes and lime juice in a food processor until smooth.

Whip the cream until fairly thick and volumised. Fold in the yogurt and brown sugar.

Now stir through half the mango purée. Spoon some puree into the bottom of each glass. Top with the cream mix and continue to layer and swirl the two together.

Cover and place in the fridge to set further.

Before serving, top with the toasted coconut and lime zest. Serve with the coconut biscuits on the side.

To make the biscuits: Pre-heat the oven to 180°C. Line two large baking trays with greaseproof paper.

Put everything in a large bowl and stir slowly with a wooden spoon until just combined.

Place scant teaspoons full of the mixture on to the tray, spacing well apart as they will spread.

Bake for 10-12 minutes until golden around the edges.

Leave on the tray for five minutes before placing them on a wire rack to cool

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