Coconut & Mango Yoghurt Fool with Chocolate Dipped Banana
Two forlorn and every ripening mangoes staring up at me from the fruit bowl. What could I do? It may seem a little cruel, but I chopped them and whizzed them and concocted this glorious dessert around them.
It was luxurious and heavenly!
I only made two fools, so my friend Andrew enjoyed the second one on his last trip over for dinner. Graham's still vegan and Cooper prefers his yoghurt plain, so Andrew had to save me from eating both of them.
And just in case you are wondering where I got my gorgeous bowls from, they were a kind gift from Red Candy.
Red Candy is a rather fabulous online gift shop with a difference. Everything they sell is red eye candy, from furniture to home accessories. All red and fabulous! I could browse the shop for hours.
Now back to the dessert. Andrew gave me a great suggestion. He said some pineapple chunks in the puree alongside the mango pieces would be amazing and I tend to agree with him. What a tropical delight that would be!
Coconut and Mango Yoghurt Fool with Chocolate Dipped Banana
A luxurious dessert of mango, Greek yoghurt and coconut, topped with strawberries, more mango and chocolate dipped banana.
- 2 ripe mangoes
- 300g Greek Yoghurt
- 2 tbsp icing sugar
- 6 tbsp desiccated coconut
- 1 banana, sliced
- 2 strawberries, sliced
- 100g dark chocolate
1. Melt the chocolate carefully over a bain marie or in a microwave. Dip the banana slices in the chocolate and lay on a lined baking sheet to set. Pop the tray in the fridge.2. Whizz the first mango until smooth with 2 tbsp icing sugar. Cut the flesh of the second mango into cubes.3. Mix the dessicated coconut into the Greek yoghurt.4. Now it's time to layer your dessert. First divide the mango puree between two pretty glasses, then top with the mango pieces, but reserve a few for decoration.5. Next add a layer of the coconut Greek yoghurt to each glass, then finish of with slices of strawberry, mango pieces and chocolate dipped banana. If you have some melted chocolate left, you can drizzle it over each dessert.6. Dig in and enjoy!
Yield: Serves 2
We Should Cocoa, which is hosted by Shaheen over at Allotment 2 Kitchen this month.
The theme is chocolate and mango, which fits in nicely!
The challenge is always chocolate based and was set up by Choclette at Chocolate Log Blog and Chele over at Chocolate Teapot.
Disclosure: Red Candy sent me a set of dessert dishes to review. I was not expected to write a positive review and any opnions expressed are my own.