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 in the lime juice. Lightly whip 250g of double cream until just thick enough to stand in soft waves, then fold into 4 tbsp of natural yoghurt and most of the mango purée. Chill in the fridge for an hour.

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