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Tropical fruit fool

By Annette Tan
25 July 2012 4:53 PM Updated 17 Oct 2012

Tropical fruit fool

The traditional English pudding goes equatorial with mangos, bananas and a sprinkling of crushed ginger biscuits. The best part—no cooking is involved.

Serves 4 to 6
Preparation time:
2 hours 20 mins
Cooking time:
no cooking

2 mangos, peeled, pitted and chopped
2 bananas, peeled and chopped
1 cup heavy or whipping cream
4 ginger snaps, crushed

1. Place mangos and bananas into a blender or food processor and blitz until smooth. Set aside.
2. Whip cream to soft peaks, then gently fold in three-quarters of the fruit puree until just blended.
3. To assemble, spoon a layer of the cream mixture into individual glasses or a large serving bowl, then top with a thin layer of fruit puree.
4. Repeat with the rest of the cream mixture and fruit puree, ending with a layer of cream mixture.
5. Refrigerate for at least 2 hours before serving.
6. To serve, top with crushed ginger snaps.


Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like Appetite (Singapore) and BBC Good Food (Asian Edition), and is the restaurant reviewer for Today newspaper. Also the editor of The Miele Guide, she somehow manages to find time to feed her family and friends often.

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