Mango & custard fools

4 firm, ripe, sweet mangoes
200ml (7fl oz) mango purée
50g (1¾oz) caster sugar
150ml (5fl oz) double cream
¼tsp crushed cardamom seeds
200ml (7fl oz) fresh custard

Peel, stone and cut the mango flesh into bite-sized cubes. Place ¾ of the mango in a blender with the mango purée and sugar. Blend until smooth.

Lightly whisk the cream and cardamom seeds until softly peaked and stir in the custard.

Gently fold in the purée to give a rippled effect and divide the mixture between 4 serving glasses.

Chill for an hour then decorate with the remaining mango cubes to serve.

Source