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Mango Fool


20 very ripe mangoes,peeled
60 ml cointreau (optional)
500 ml thick cream
1 mint sprigs for garnishment

Extract all the mango flesh, including that from the skins and the
central seed. Put the flesh in a blender with Contreau and cream and
blend for 30-45 secs. Pour into either a large dessert serving bowl
or into individual dessert glasses. Chill until set. Before serving,
decorate with mint sprigs. From: A Taste of Africa by Dorinda Hafner
Typed by: Joell Abbott 8/94 Submitted By JOELL ABBOTT On 08-16-94





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