Nigel Slater’s recipe for mango fool and brandy snaps

A sweet and spicy collision of textures

Make the fool by peeling 2 large and totally ripe Alphonso mangoes (about 800g), then cut the flesh away from the stones. Squeeze the juice of 1 lime and set aside. Reduce the mango to a smooth purée in a food processor, then stir …read more

Source:: Food & Drink – the guardian