Mango “FOOL” Cheesecake ..!!

fool  is an English dessert generally made by mixing puréed fruit, whipped cream, sugar, and possibly a flavouring agent. Originally the most common fruit ingredient in fools was gooseberries, although other fruits and berries are known from early recipes, e.g.,apples and raspberries. Modern recipes may include any seasonal fruit readily found, but gooseberry fool remains the perennial favorite. – Wikipedia

Today I came across some really ripe, sweet and delicious smelling mangoes. In India the mangoes are just ripening, so we did not get many on our visit there. Hence it was indeed a wonder to find these sweet beauties here in Bahrain. We sliced a few and had them, the children stuffing their  mouths and licking their fingers. I had often read about the “fool” dessert. I had the cream, the biscuits and the mangoes. After a lot of research and pondering, I present to you a take on the mango fool with a twist – The Mango Fool Cheesecake..!!


For the crust

  • Marie Vita biscuits – 1 packet
  • Butter – 1/2 cup
For the filling
  • Condensed Milk – 1 tin
  • Curd – 200 gm
  • Fresh Cream – 1 cup
  • Mango essence –  3/4 tsp
  • Lemon juice –  1/2 tsp
  • Gelatin – 15 gm
For the topping
  • Ripe sweet mangoes – 2 big
  • Mango juice – 200 gm
  • Cornflour – 1 Tbsp
  • Whipped cream – 200 ml
  • Powdered Sugar – 2 Tbsp
  • Mango slices for decorating
For the crust
  • Firstly we have to make the base for the cheesecake. Powder the biscuits finely using your processor. Add the butter to this powdered biscuit and mix well till it resembles moist bread should come together when we press it between the palm, forming a small ball.
  • Clean and dry the spring-form tin you will be using for your cheesecake. Press down the biscuit crumbs firmly onto the base of the tin, spreading it evenly and packing it tightly. Keep in the refrigerator for 2 hours so that it sets well.
For the filling
  • Now it is time to make the filling. Pour the condensed milk, curd,  cream and mango essence into the blender and pulse it till combined.
  • Separately combine the gelatin with 3 Tbsp water and heat till the gelatin is melted. Add this to the above mixture along with lemon juice and blend again till combined.
  • Pour this filling mixture onto the crust taking care not to splash it around, without disturbing the crust and also without creating too many air bubbles.
  • Leave it to set in the refrigerator at least 5 hours, preferably overnight.
For the topping
  • Chop the mango into small slices. Puree this in the blender without adding water.
  • Take a pan and combine the mango puree and mango juice in it. Heat the puree till it is well combined. It will not thicken much at these stages.
  • Combine the cornflour with a little water or preferably mango juice and pour it into the puree. Make sure there are no lumps floating about.
  • Heat, stirring well till the topping thickens. It should be thicker than a custard.
  • Cool completely. Once cooled, pour over the crust.
  • Whip the cream with the powdered sugar till it holds soft peaks. Dot the mango topping with this cream and mix with a spoon creating a marbled look. Refrigerate till well cooled and completely set.
  • Garnish with slices of mangoes, peaches, pineapples or any fruit that would complement the taste of mango.
  • Slice and serve in small plates.
Note :
  • Always use mangoes which are ripe, sweet, of a vibrant color and especially ones without the naaru , meaning the ones that are not fibrous.
  • Using a spring form pan makes life indefinably easier, the cheesecake is easier to unmould and slice.
  • This cheesecake is very light on the stomach, cooling and refreshing for the body and less likely to take you on a guilt trip because it contains less fat than most cheesecakes.
  • For the pure vegetarians please substitute gelatin with agar agar/ china grass, as gelatin is beef based and hence non vegetarian by extension..!
Since mangoes are in season in Kerala right now, this recipe is off to Ria who is hosting The Kerala Kitchen this month.

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