Traditionally, a “fool” is an English dessert of puréed fruit folded into custard. Take a shortcut and throw together our 10-minute contemporary version that uses whipped cream instead of the more labor-intensive custard. Nibble at this light dessert alongside our crispy fried shrimp toast and Asian salad. Also fun for little chefs to make!
Roughly crumble the cookies in zippered bag using rolling pin or can (about 2 cups crumbs) and set aside.
Whip the cream to medium peak stage.
Dice ¼ cup of the sliced mango and set aside. Purée remaining mango in processor with marmalade and juice.
Line up four dessert bowls (approximately 6 ounces each) and drizzle a tablespoon of purée mixture in bottom of each. Divide crumbs in dishes over drizzle, saving a bit for garnish.
Set aside ½ cup of the whipped cream and fold remaining cream together with purée.
Spoon purée-cream mixture over crumbs. Top each with 1 tablespoon of diced mango. Put a dollop of the saved whipped cream on top. Garnish with crumbs and orange zest.
Chill at least an hour until ready to serve.
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