Best Mango Fools With Chocolate Anise Straws Recipes

CHOCOLATE-ANISE STRAWS

Steps:

• Preheat oven to 375°F.
• Finely grind anise in an electric coffee/spice grinder or with a mortar and pestle. Finely chop chocolate with anise and sugar in a food processor.
• Cut phyllo sheets in half crosswise to form 6 sheets. Cover with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Place 1 sheet of phyllo with long side nearest you on a work surface (keep remaining sheets covered) and lightly brush lower half of sheet with butter. Spoon a heaping tablespoon of chocolate mixture lengthwise across center of sheet. Fold phyllo sheet in half, enclosing chocolate, and brush lightly with butter. Starting with chocolate side, roll up pastry tightly to form a 12-inch straw. Transfer straw, seam side down, to a baking sheet, then make 5 more in same manner.
• Bake straws in upper third of oven until golden, 12 to 14 minutes, and cool on a rack. Break in half to form 12 straws.

MANGO FOOL

Steps:

• Peel and cut the mangoes into small pieces and dump them in a blender.
• Put aside enough slices to garnish.
• Add the ginger, sugar and lime juice to the blender and blend until smooth.
• In a separate bowl, whip the cream (I would suggest an electric mixer) until peaks form.
• Fold the mango mixture into the whipped cream, a bit at a time.
• Stir, then gradually add more, until they are all mixed together.
• Pour the mixture into bowls and chill for one hour before serving.

CHUNKY MANGO & CHOCOLATE FOOL

Steps:

• Peel the mango and chop into little chunks. Mix with the yogurt. Spoon into a bowl and shave or grate over the square of dark chocolate.

MANGO FOOL (MOUSSE DE MANGO)

Steps:

• Place mango, 2 tablespoons sugar, lime and orange juice into bowl of a food processor and blend until smooth. Scrape mixture into a large mixing bowl and chill completely. Whip cream with remaining sugar until stiff peaks form. Fold whipped cream into mango mixture and spoon into small dessert cups. Serve immediately.