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Mango and Coconut Fool

Mango and Coconut Fool is a light, creamy, refreshing modern Nigerian dessert that celebrates the extraordinary quality of fresh Nigerian mangoes — particularly the Sheri, Kerosene and Peter mango varieties — by combining their intense sweetness and fragrance with the creamy richness of coconut cream in a simple, elegant dessert preparation. Nigeria produces some of the most flavourful mangoes in the world, and this dessert requires no cooking — simply fresh mango purée folde

Mango and Coconut Fool, Nigerian cooking

Ingredients

  • 3 big very ripe fresh mangoes — Sheri or Peter variety preferred for maximum sweetness
  • 1 big tin of coconut cream — chilled overnight in the refrigerator
  • 3 big big tablespoons of honey or icing sugar
  • Half a teaspoon of vanilla extract
  • A squeeze of fresh lime or lemon juice
  • Fresh mint leaves for garnish

Method

  1. 01

    Preparing the Mango Purée. Peel the ripe mangoes. Cut the flesh away from the stones. Place all the mango flesh in a blender and blend until completely smooth and silky. Pass through a sieve if you prefer a very smooth purée. Set aside 3 big tablespoons of the purée for swirling.

  2. 02

    Whipping the Coconut Cream. Open the chilled tin of coconut cream — the cream will have separated and set solid on top. Scoop out only the solid cream, leaving the watery liquid behind. Whip the solid coconut cream vigorously with honey or icing sugar and vanilla until it forms soft, billowy peaks.

  3. 03

    Folding Together. Add the main mango purée to the whipped coconut cream. Fold gently with a large spoon — fold rather than stir to preserve the light texture. The fool should be light, creamy and vividly golden from the mango.

  4. 04

    Chilling and Serving. Divide into individual glasses or bowls. Drizzle the reserved 3 big tablespoons of mango purée over the top of each and swirl decoratively with a skewer. Refrigerate for 1 hour. Garnish with fresh mint leaves before serving.

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