Elly Curshen's recipe is incredibly easy and quick. Make sure you leave time for them to chill properly as they have a really wonderful texture once set.
- Prepare10 mins
- Total time10 mins
Put the cream in a large bowl and whip, using a whisk or electric beaters, until forming soft peaks. Add the condensed milk and mix briefly with a hand whisk until incorporated.
Put 100g mango to one side (in a covered container in the fridge) and blend the remainder in a food processor or mini blender until smooth and thick. Add the pulp to the cream and, using a rubber spatula, gently but thoroughly fold it in.
Divide between 6 glasses. Cover and chill for a minimum of 5 hours, but preferably overnight, until set.
When ready to serve, pour a thin layer of coulis onto the surface of each fool. Chop the reserved mango into smaller pieces, then use this and some passion fruit pulp to decorate each one. Grate over the lime zest and serve.
If you want to make a vegan version, swap the double cream for 250ml Oatly Whippable Creamy Oat and use 90g vegan condensed milk.