Mango and vanilla fool with sesame biscuits
Serves 4, TIME: 20 mins plus extra for chilling
Sesame biscuits
- 50g sugar
- 10ml (2 tsp) white sesame seeds
- 4 finger biscuits
Fool
- 4 large ripe mangoes, peeled and diced
- juice of 1 lemon
- 5ml (1 tsp) vanilla paste
- 30ml (2 tbsp) vanilla sugar
- 1 litre thick Greek-style yoghurt
- fresh mint, to garnish
- To make the biscuits, melt the sugar in a heavy-based saucepan over high heat until it turns to caramel. Do not stir. Add the sesame seeds and swirl the pot gently. Dip the finger biscuits in the caramel and set aside on non-stick baking parchment until cool.
- Reserve a few pieces of mango for garnish. Puree the remaining mango flesh with the lemon juice and vanilla paste. Add the vanilla sugar according to your taste, depending on the sweetness of the mangoes.
- Fold the puree into the yoghurt and spoon into glasses. Place in the refrigerator until well chilled.
- Serve the chilled fool garnished with the reserved mango and mint, with the sesame biscuits for dipping.
By Taryne Jakobi Photographs by Vanessa Lewis. This article was taken from the February 2011 issue of Food & Home.
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