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    You are in: Home / Recipes / Mango Fool (Or Papaya or Banana...) Recipe
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    Mango Fool (Or Papaya or Banana...)

    Mango Fool (Or Papaya or Banana...). Photo by Susiecat too

    1/2 Photos of Mango Fool (Or Papaya or Banana...)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    puppitypup's Note:

    Posted for ZWT, I haven't made it yet so yield and time are a guess. Any tropical fruit can be used here. I would think the pudding might need some vanilla or coconut extract added once it's thickened.

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    Units: US | Metric




    1. 1
    2. 2
      Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
    3. 3
      In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
    4. 4
      Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
    5. 5
      Add salt to taste. Refrigerate custard.
    6. 6
    7. 7
      While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
    8. 8
      Mash fruit or press through a sieve. Refrigerate.
    9. 9
    10. 10
      Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.

    Ratings & Reviews:

    • on March 27, 2012


      I scaled back for 2 serves and used 1/2 a pawpaw which I cooked up and roughly mashed with a potato masher to leave a bit of texture to the dish rather than a smooth dish. I ended up with 4 small desserts and the DM and the DS for whom I made it thoroughly enjoyed just as was without the cream (didn't have any) and looking forward to having the other 2 tonight. Thank you puppitypup, made for All You Can Cook Buffet.

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    • on July 11, 2010


      Lovely dessert! Like Syd I decreased the amount of water. Also I halved the sweetener, using xylitol, because the papaya I used was already very sweet. As it was so hot, I didn't care to cook the papaya but just pureed it in the blender, folded it into the custard and refridgerated it for two hours. Absolutely declicious - thanks for posting! Will make this again for sure. Made for When it's hot / when it's not tag game (diabetes forum).

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    • on June 29, 2008


      Made this dessert for the Africa challenge on Sweet Desserts & made with a substitution for the sugar! Taking a hint from Susiecat's review, I kept in mind using less water in the custard & more mango in the fruit part! So, in the custard I substituted 1/2 cup of honey for the sugar while lowering the amount of water to 3/4 cup! Then, with the fruit, I used 3 mangoes instead of 2, so in order to increase the sweetner a little more, too, I used 4 tablespoons of honey & 1 teaspoon of water in place of the 4 tablespoons of sugar that I would have used! A lot of juggling, but definitely worth the effort, 'cause this dessert was nicely flavored with the mango & sweet enough without using any sugar! An interesting challenge! [Made & reviewed while touring Africa on Zaar's World Tour 4]

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    Read All Reviews (5)


    Nutritional Facts for Mango Fool (Or Papaya or Banana...)

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.1
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 11.6 g
    Cholesterol 93.0 mg
    Sodium 46.7 mg
    Total Carbohydrate 61.3 g
    Dietary Fiber 2.6 g
    Sugars 57.4 g
    Protein 5.6 g

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