2 firm but ripe mangoes
finely grated zest and juice 1 lime
½ cup cream, softly whipped
1 cup thick plain yoghurt
pistachios and toasted thread coconut for garnish
four glasses for serving
Peel the mangoes using a vegetable peeler. Slice the flesh off one of the mangoes and divide in half. Cut one half into small dice and place in a bowl and stir through half the lime juice.
Slice the flesh from the other half into slim wedges for garnish and set aside.
Cut the flesh from the second mango and place in a food processor. Add the lime zest and remaining lime juice and purée until smooth.
Fold the cream and yoghurt together in a bowl.
Add the mango purée and doing 3 turns, lightly fold the purée into the yogurt mixture, leaving a swirl of mango streaks throughout. The more you stir, the fewer swirls you will have.
To serve: Divide the fool between the glasses. Top with a spoonful of the diced mango, slices of mango, pistachios and coconut if using.