May 21, 2010

Mango Fool With Chocolate Chip And Nut Meringue Cookies


This month, the four Velveteers (Alessio, Asha, Pamela and I) set ourselves a task which I thought would be easier than the previous one. We had to come up with something sweet using 2 different types of nuts and a fruit (fresh, dry or both) of our choice.

However, I’ve been so busy this month that this slipped my mind till last week. Given that it’s been so hot here this summer, the last thing I wanted to do was spend some more time sweating it out in the kitchen. The only saving grace about the Indian summer is the sheer abundance of absolutely delicious golden mangoes. We have some of the best mangoes in the world and I’m not talking about the over-rated Alphonso variety.
I could live on them and as far as I’m concerned, if you haven’t eaten an Asian mango then you haven’t eaten a good mango at all!

My husband is of the opinion that a mango is best eaten as fruit and I agree with him. Yet, it doesn’t hurt to make the most of the mango season and enjoy mangoes in as many ways as one can!
So I decided to use mangoes as my fruit for this challenge. As for the nuts, I chose to use cashewnuts which are grown right here in Goa and some almonds. Now all I needed was an idea or a recipe to make something with them.

I wanted to make something that was easy to put together, cool and light and just the right dessert for summer and I wanted to have an Indian flavour to it. After much thought I decided upon a mango fool with nut meringue.
One other good thing about this dessert is that it can be made ahead of serving.




I really have no idea why something as divine as this is called a fool, though I understand it was originally spelt as “foole” and goes back to 16th century Britain in origin. It seems the original fooles were made mostly with gooseberries.

A fool is made with puréed fruit, whipped cream, sugar and some flavouring and chilled before serving. I gave my fool an Indian twist by not just using mangoes, but also adding some cardamom and chai masala to it.

You might need to increase the amount of sugar in the recipe if your mangoes aren’t sweet and reduce the sugar if using sweetened mango pulp.



Ingredients:


4 medium sized mangoes

about 3 tbsp granulated sugar

4 pods cardamom

1 tbsp lemon juice

200ml cream (25%)

1/2 tsp chai masala (optional)



Method:

I used fresh mangoes and that’s really the best way to go. If your mangoes are fibrous, you can strain the purée before folding in the cream. The fibre does lend the fool some texture, though.
If you cannot find mangoes, you may use canned purée.

Powder the sugar with the cardamom seeds. Peel the mangoes and cut into pieces. Purée the mango, along with the powdered sugar and lime juice till smooth.

Whip the cream and chai masala, with an electric mixer, till stiff. Fold in the puréed mango carefully till well mixed.

Divide the mango fool equally into 4 or 6 glasses. Chill for at least 5 to 6 hours or till ready to serve.

This recipe makes 4 large or 6 medium servings.



Chocolate Chip And Nut Meringue Cookies

Serve the above mango fool with these chocolate chip and nut meringue cookies. Perhaps some of you might be wondering what’s Indian about meringues! This source tells me Tuticorin (a port town in the south Indian state of Tamilnadu) has its own version of meringues made with egg whites and cashewnuts.

I’ve never been to Tuticorin (a.k.a Thoothukudi) but I have memories of eating the lightest most melt in the mouth meringues with the crunch of cashewnuts in every bite. I must have been about 14 or 15 and my maternal grandmother and I had gone to visit her younger sister. My uncle, who isn’t all that much older than me, brought home this confection and I almost ate all of it by myself!

I loved them so much I insisted he find out what was in it, so he went back to the bakery and got me the recipe. It was only then that I discovered egg whites could create this kind of magic. Of course, it was many, many years later that I made my first batch of meringue cookies for my daughter who loves them.




Those confections were the inspiration behind these meringues of mine. While they didn’t quite match the ones in my memory, they came pretty close. The texture was just right with that melt-in-the-mouth quality but the next time I shall make these meringues with only cashewnuts ( and more of it), just for old time’s sake.

This version of mine has the “two kinds of nuts” requirement and some chocolate chips for good measure.
Making meringues is quite easy to do, just that some precautions need to be taken to get them right.



Ingredients:


2 egg whites, at room temperature

1 tsp cornstarch

1/2 tsp white vinegar

1/2 tsp vanilla extract

1/2 cup granulated sugar

1/4 cup chopped almonds

1/4 cup chopped cashewnuts

1/4 cup semi-sweet chocolate chips



Method:


Toast the chopped almonds and csahewnuts, separately, in an oven or on the stove top till golden brown. Allow them to cool to room temperature.

Beat the egg whites, with an electric beater, until they’re foamy. Add the cornstarch, vanilla and vinegar and beat till the egg whites hold soft peaks. Add the sugar, a little at a time and beat well after each addition till the meringue forms stiff peaks.

Add the nuts and chocolate chips and fold till mixed taking care not to deflate the meringue. Spoon the meringue into a piping bag and pipe out into 1 1/2” blobs on cookie sheets which lightly greased OR lined with parchment paper. You can also drop the meringue in spoonfuls.

Bake the meringue cookies at 110C for about 1 1/2 hours or till they’re completely dry and start turning light golden brown. Switch off the oven, open the door slightly and leave the meringue cookies to cool down inside the oven.

Remove and store in an airtight container till ready to use. This recipe makes a little over 5 dozen 1 1/2” meringues.

Serve the cardamom flavoured mango fool with these “nutty” chocolate chip meringue cookies for a perfect summertime dessert.

Please visit Alessio, Asha and Pamela to see what they have created this month.

The four of us go velveteering, as we like to call our monthly kitchen adventures, a new dish/ style of cooking/ cuisine every month. Each of us will share our recipes, experiences and verdicts on our blogs. 
If you would like to join us, please leave a comment at this post or send me a mail and we’ll get back to you.


15 comments:

RamblingTart said...

Ohhh, how refreshing yet creamy and interesting, Aparna! :-) I love that it's called a fool - feels so old-fashioned and extra yummy somehow. :-)

Asha said...

I miss Indian Mangoes. The one we get here is so stringy, noway taste matches the Indian one. But only thing we get which is almost close to the taste is a can of Alphonso Mango pulp which is pretty good to make Lassi, cake etc. Fresh Mango skin (sap) also gives me allergy attacks, so not much choice for me.

Mango Fool looks yum. I saw lot of Mango Mousse in blogs since week! :)

Happy Cook said...

I agree to you hubby mangoes should be eaten just like that, but still i love desserts made with them too and this looks yumm.

Asha @ FSK said...

I love the Fool!!! so light, perfect for summer using my favorite fruit!! YIPPEEE!!! :))

jayasree said...

Mango fool looks light and perfectly set.

You have got the meringues similar to what we get in Tuticorin.

notyet100 said...

this looks so delicious

lisaiscooking said...

This is a perfect warm weather dessert! The cardamom in the creamy mango fool sounds delicious, and your cookies are lovely!

A_and_N said...

I ditto Asha on the mangoes.

And I'm also a Mango should be eaten as it is believer. I don't know why, I hate everything mango except for milkshake or maybe this fool'd be okay ( since milk/cream is involved) I can't stand mango juice.

Okay, the point of all this was that I'm J. I almost have a lump in my throat thinking about not eating mangoes :(

Manggy said...

I think I may be with your husband on this one - though this fool may just be the thing to change my mind ;)

Rajani said...

yesterday I had a huge katori full of aam ras, and now the fool! looks too delicious :)

meringues looks good too. never made meringue cookies, though love to eat them.

M. said...

these look very good...I like cardamon and chai masala flavors :)

suma said...

The fool looks divine!! Absolutely adore mangoes and the chai masala is an unusual twist..

MeetaK said...

i adore mango and fools re the perfect desert! there's a recipe on my blog with mangos and fresh blueberries. i love the meringues here!

sowmya's creative saga said...

delicious mango dessert...looks so tempting..

Aparna said...

Thanks you all, once again.

Yes, it is certainly old fashioned. :)

Asha, our mangoes are the best indeed.

I'm there too, F.

Yep, mine too Asha. :)

N, that's surprising since you love mangoes so. Don't be J. Think you'll be able to sample this year's crop on your trip soon?

Maybe, Mark. :)

So did we, Rajani. Ate at a Rajasthani restuarant and went overboard on the Aamras! :)

Remember that, Meeta.