This tastes best made with whole mangos. However, if you are in a rush, buy them diced. Prepared mango tends to be cut closer to the stone and is therefore more fibrous, which will make the fool more textured. One medium (400g) mango yields about 225g cut flesh. If you want a slightly thicker pudding, add an extra 100ml of crème fraîche.

Serves 4

4 ripe mangos or 800g ready-diced fresh mango
200ml full-fat crème fraîche
1 tbsp kirsch
4 tbsp icing sugar
1 tbsp lime juice

If you are using whole mangos, cut away their skin with a small serrated knife, then slice the flesh off the stone in 4 segments. Don’t go too close to the stone, as this part of the fruit is very fibrous. Roughly dice, place in a food processor and whizz until it forms a purée.

Place the crème fraîche in a large bowl. Whisk until it forms firm peaks, then gradually add the puréed mango. Next, whisk in the kirsch, icing sugar and lime juice to taste. The fool should just hold a trail. Cover and chill until ready to serve.

If possible, serve in something pretty such as martini glasses and accompany with small, soft almond biscuits.

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