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Mango Fool

Mango Fool
YIELDS
4 servings
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Ingredients

2
cup 35% cream (500 mL)
1
Tbsp pure vanilla extract (15 mL)
½
cup honey (125 mL)
1
cup mango pulp (250 mL)
2
ripe mangos, peeled, pitted and diced
1
cup fresh pineapple, diced (250 mL)
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Directions

Step 1

With a electric mixer, whip the cream to stiff peaks with vanilla extract and honey.

Step 2

Fold in mango pulp. In a medium bowl, toss together diced mango and diced pineapple.

Step 3

In a champagne flute or parfait glass, layer diced fruit, and mango cream, alternately, two or three times, ending with cream.

Step 4

Garnish with mint sprig. Chill for 45 minutes before serving.

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