Mango & passionfruit fool

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olive magazine

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Most people would make this again

Recipe by olive magazine

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Tested

1. Chop the mango into dice and divide almost half of it between 4 small bowls or glasses, saving some for the topping.
2. Put the remaining mango in a blender or mini food processor with the lime juice, and whizz to a purée. Beat the yoghurt until smooth then swirl in the mango purée.
3. Pour into the bowls, scatter with the remaining diced mango and scoop the seeds of half a passion fruit on to each one. Cover and put in the fridge to chill and thicken for an hour.

Per serving

158 kcalories, protein 13.8g, carbohydrate 26.6g, fat 0.3 g, saturated fat 0g, fibre 4.2g, salt 0.24 g

Latest comments and suggestions

• pinkie

  20 January 2008

  pinkie commented on this recipe

  A really simple but satisfying dessert after a rich winter meal. Added some crumbled meringue to make an 'eton mess' type dessert.

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• pinkie

  20 January 2008

  pinkie rated this recipe

  

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• jackie73

  07 February 2008

  jackie73 commented on this recipe

  this was delish,my 2 year old loved it,also very easy,i used frozen mango so it was nice and cold,i also made ice lollys.

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• revjen

  24 June 2008

  revjen commented on this recipe

  Used creme fraiche and it was delicious.

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Ingredients

• 2 ripe mangoes , peeled
• ½ lime , juiced
• 500g 0% fat Greek yogurt
• 2 passion fruits

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Serves 4

Preperation and cooking times

Ingredients

• 2 ripe mangoes , peeled
• ½ lime , juiced
• 500g 0% fat Greek yogurt
• 2 passion fruits

Per serving

158 kcalories, protein 13.8g, carbohydrate 26.6g, fat 0.3 g, saturated fat 0g, fibre 4.2g, salt 0.24 g

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