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.