Traditional English Fool - v.3 Mango Lime

Summerfield Delight | Mango Lime Fool with Coconut Chips

This is the most different and non-traditional of fools here, in fact you are not going to find this on a menu in the UK like you might the first two. I wanted something that really brought my love of citrus into this dessert series, without the focus being purely citrus based.

The lovely thing about this fool is there is no cooking, just a pulse or two in the blender. The recipes for fools vary so much and I have read so many that basically in the end it's a fool if a) you are making a marbled whipped dairy product with fruit compote of sort. You don't want the fruit to hold its shape too much, but still have some texture. 

I really wanted to bring you a vegan version for this one, and to be honest with you I had a sneaking suspicion I wouldn't like it. So here I am telling you that coconut whipped cream is just not my thing. If you are vegan and do like it, this is the fool recipe for you. The coconut flavor balanced with lime and mango might make you inadvertently buy a ticket to a tropical island if you aren't careful. Enjoy this tropical spin on the traditional english fool.

Mango Lime Fool Dessert
Mango Lime Fool Dessert


serves approx six


  • 2 mangos
  • 2 limes
  • 1/2 cup sugar
  • 1 quart heavy cream
  • 2 tbs confectioners sugar
  • optional coconut crisps


This is the easiest fool out of all three in this series, because there is no cooking. That means it's also the quickest to throw together because the decreased wait time to cool the fruit mixture. Start by chopping your mangoes into 1/2 inch cubes, and placing in a bowl with the zest and juice of your two limes and 1/2 cup of sugar. Let sit for a half an hour to create a lovely syrupy texture. You could let this sit in the fridge if you want to speed up the process. 

Whip your heavy cream with beaters or a stand mixer adding the confectioners sugar about halfway through the process before you get your peaks. Take the mango lime mixture out of the fridge and pulse in the blender or with an immersion blender a few times to get a nice marmalade like texture. You want there to be small chunks but be mixable as well. You can't go wrong, it's all based on your preference.

Take 1/2-2/3 of the mango mixture and fold into the whipped cream to create a marble effect. Do not over fold. Serve into the individual glasses and divide the remaining mango-lime mixture over the top. Serve with optional coconut crisps, usually found in the baking aisle in the grocery store.