Mango Marmalade Fool With gingersnap crumble
Traditionally, a “fool” is an English dessert of puréed fruit folded into custard. Take a shortcut and throw together our 10-minute contemporary version that uses whipped cream instead of the more labor-intensive custard. Nibble at this light dessert alongside our crispy fried shrimp toast and Asian salad. Also fun for little chefs to make!
- 1 box (10 ounces) gingersnap cookies
- 1 cup heavy whipping cream
- 4 large ripe mangoes, peeled and sliced (1 cup puréed)
- 2 heaping tablespoons orange marmalade
- Juice of half an orange
- Zest of half an orange
Roughly crumble the cookies in zippered bag using rolling pin or can (about 2 cups crumbs) and set aside.
Whip the cream to medium peak stage.
Dice ¼ cup of the sliced mango and set aside. Purée remaining mango in processor with marmalade and juice.
Line up four dessert bowls (approximately 6 ounces each) and drizzle a tablespoon of purée mixture in bottom of each. Divide crumbs in dishes over drizzle, saving a bit for garnish.
Set aside ½ cup of the whipped cream and fold remaining cream together with purée.
Spoon purée-cream mixture over crumbs. Top each with 1 tablespoon of diced mango. Put a dollop of the saved whipped cream on top. Garnish with crumbs and orange zest.
Chill at least an hour until ready to serve.