After months of dithering, we finally set a date for the man's former local guardian's to come over for dinner. I decided to serve Pepper Chicken Curry with the Nariyal Bhindi I made earlier. As I did my thing, my man announced that he was going to help me. Great, I thought, bring on the hindrance. As I looked away, he whacked the flame up on the chicken. Then added an extra chopped green chilli to the masala. We chatted away through dinner. Smoke gently blowing out of our ears. Eyes watery. Fingers of accusation firmly pointed at the man of the house. Unwittingly, I had made the most powerful antidote to a spicy meal for dessert. The Mango Fool. Normally this is a creamy blend of ice-cold, ripe mango puree and heavy double cream. But I opted for a healthy mango fool with the equally delicious alternative of low fat creme fraiche. All conversation came to a stop. Sensation slowly returned to our mouths. A fool saved the day after all.
Slice and peel the mangoes. My preferred way is to slice the top off, then cut lengthwise along the sides of the pip and then slice into quarters and peel. Don’t forget the edges of the pip, which often contain a fair amount of juicy pulp too. Keep four tiny pieces aside for decoration.
Smash the cardamom seeds with the flat edge of a knife and whizz them with the mango pieces in a blender. Check for sugar and add some if your mangoes are very tart. This is entirely up to you and depends on the quality of the mangoes you have.
Finally, mix it evenly with the creme fraiche and spoon into four desert bowls. Top off with a small slice of mango to decorate and chill in the fridge until dinner is over.