Fool is a classic English dessert, traditionally made with stewed fruit folded into a custard. Nowadays cream or even yoghurt is more commonly used, especially when the fool is made using uncooked fruit puree.
Puree the flesh of 2 ripe mangos, using a food processor or blender. Whip about 100 ml fresh cream to soft peak stage then add a little vanilla essence or vanilla seeds and a tablespoon of castor sugar. Layer the fool by spooning some mango into the bottom of a glass, then some cream and also add a big table spoon Greek yoghurt. The yoghurt adds lovely flavour. Serve the mango fool immediately.