Mango and Blueberry Fool with Coconut Meringue

As easy as it gets – lightened by whipped cream fresh mango puree with blueberries and crushed coconut meringue folded in. Without taking into the account the meringue cookies (which are good on their own, not just as an addition to the fool), the dessert takes about five minutes to assemble. It tastes light and fresh, just the thing needed when the whether is so crazy hot.

Makes 6 servings

For the coconut meringue kisses:

  • 1/3 cup unsweetened coconut (lightly toasted or not)
  • 2 tbsp fine granulated sugar
  • 2 large egg whites, at room temperature
  • 1/8 tsp salt
  • Tiny pinch cream of tartar
  • 1/3 cup fine granulated sugar

For the fool:

  • 2 large ripe mangoes, peeled, flesh cut into large chunks
  • 3 tbsp fine granulated sugar, divided
  • 2tbsp fresh lime juice
  • ¾ cup whipping cream, cold
  • About 1 cup fresh blueberries, divided
  • About 1 cup crushed coconut meringue kisses, divided

Make the coconut meringue kisses:

Center an oven rack and preheat the oven to 200F. Line a large baking sheet with parchment paper or silicon mat.

In the bowl of a food processor, pulse the coconut and 2 tbsp of sugar together until the coconut is finely ground. Set aside.

In a clean, dry mixer bowl whip the egg whites until frothy, add the salt and cream of tartar and beat with an electric mixer at medium speed until soft peaks form. Increase the speed and very gradually add 1/3 cup of sugar, then beat until the meringue forms stiff but not dry peaks. With a rubber spatula, fold in the coconut-sugar mixture all at once. Transfer the meringue to a piping bag fitted with a large plain or star tip and pipe small mounds onto the prepared baking sheet.

Bake for 2 hours. Turn off the oven and let the meringue kisses to cool completely in the oven. Once cooled, transfer to an air-tight container for storing.

Make the fool:

In the bowl of a food processor, combine the mango flesh, 2 tbsp sugar, and lime juice. Puree until smooth. Give it a taste. You can add a bit of sugar if your mangoes were not sweet enough, although keep in mind that the meringue (if using) will add some sweetness later. Don’t bother to strain the puree. Transfer it to a bowl and refrigerate until needed. Can be made in advance and stored, covered, in the fridge.

Whip the cream with the remaining 1 tbsp of sugar until firm peaks form, but do not overwhip. With a rubber spatula, fold the whipped cream into the mango puree. There’s no need to keep folding until the mixture is uniform in color; just combine with a few strokes. Fold in the most of blueberries and meringue, reserving some for garnish. Divide the fool between serving glasses or bowls, top with the remaining berries and meringue crumbs. Serve immediately.

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25 Responses to “Mango and Blueberry Fool with Coconut Meringue”

  1. I could be easily “fooled” by this ;)!

  2. Those look so delicious,liked those cute meringue cookies..really a treat to eyes…

  3. A wonderful dessert! So tempting, yummy!



  4. you’d be a fool not to love this (insert rimshot here). now that that bit of cheesiness is out of the way, i need to tell you that this is amazing. coconut and blueberries are so lovely together, and this combination of textures would be hard to beat!

  5. Oooh, tempting! The different textures must guarantee a party in one’s mouth!

  6. Mango and blueberries are my favorite fruits. And I love coconut too. This fool seems so perfectly summery and very delicious!

  7. I’ve been following your blog for a while and I always look forward to new postings. Lovely food and photos.
    Just wanted to ask about the unsweetened coconut – any ideas where to get some because all I’ve seen since we moved to the States is the sweetened kind and I’ve only used the unsweetened kind in my cooking before.
    Thank you for all the wonderful recipes.

  8. WOW! those meringue cookies are STUNNING! i love your photos, Vera! :)

  9. This is a gorgeous photo, and looks life-size on my screen. I can practically reach out and grab the glass. Delicious!

  10. So easy! I’d love to be fooled by this :)

  11. what a nice and refreshing dessert! those meringues kisses ae perfect!

  12. Your photos are absolutely mouth watering!

  13. Very light and refreshing! Wonderful shots as usual =)

  14. beautiful!

  15. Man, everywhere I look on the blogsphere this morning I see amazing fruit creations. I love simple fruit desserts, and this one looks fantastic.

  16. What a sublime combination of yummie flavours!!

    Really delectable!!

  17. This looks gorgeous, Vera. I could eat mango any time of the year; unfortunately for me, its available only during the summer. :)

  18. As easy as it gets AND as good as it gets Vera. Dreamy…like walking in air! It’s beautiful! ♥ it!

  19. Oh my goodness..this is summer at its best!

  20. Wow, this look so yummie…never thought in mixing meringue with fruit…looks so tropical…great for summer. Lovely pictures as always.

  21. Darn, I was hoping you took part in this month’s DB challenge, as I always look forward to your beautiful creativity..but, browsing through your latest entries, I’m more than satisfied and awed. If I had half your talent and skill, I’d be opening my patisserie right about now!!! :)

  22. That looks delicious!!! I love blueberries!

    I was wondering If you would like to see my blog, I always come here and look your recipes, I love them! and love your beatiful pictures, I would like to have your talent. My blog is about the food from my country, Chile, and my idea is posting recipes of our food, with a little of history and stories, ’cause I’ve noticed that there isn’t so much information about that in english.

    I hope you visit my blog and you like what I write in there =)

  23. Thank you all, so much for the comments!

  24. Love coconut and berries. So lovely.

  25. That sounds gorgeous. What a lovely flavour combination. Your photography is stunning too :)

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