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  Mango fool
 
Yield: 6 Servings
 
20 x Very ripe mangoes peeled      60 ml Cointreau (optional)
500 ml Thick cream      1 x Mint sprigs for garnishment
 Extract all the mango flesh including that from the skins and the central seed. Put the flesh in a blender with Contreau and cream and blend for 30-45 secs. Pour into either a large dessert serving bowl or into individual dessert glasses. Chill until set. Before serving decorate with mint sprigs. From: A Taste of Africa by Dorinda Hafner Typed by: Joell Abbott 8/94 Submitted By JOELL ABBOTT On 08-16-94

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