Ingredients
Cranberry-Mango Fool:
- 1 1/2 cups cold leftover cranberry-mango relish, recipe follows
- 2 cups cold heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Coarsely crushed gingersnaps
Directions
Put the cranberry-mango relish in a food processor and process until smooth.
Whip together the cream, sugar and vanilla extract until soft peaks form. Reserve 1/4 cup of the cream in a separate bowl. Fold the puree into the remaining cream until just combined. Fill each red wine goblet 1/2 way with some of the fool and sprinkle with some of the gingersnaps. Fill the goblets the rest of the way with the fool, top with a dollop of the remaining whipped cream and a sprinkling of gingersnap.
Bobby's Cranberry-mango Relish:
- 2 tablespoons unsalted butter
- 1 medium onion, red or yellow, diced
- 2 tablespoons grated fresh ginger
- 1 1/2 cups orange juice
- 1/4 cup light brown sugar
- 1 pound cranberries
- 2 ripe mangoes, halved, pitted and diced
- 1 tablespoon grated orange zest
Melt butter in a medium saucepan over medium high heat. Add onions and ginger and cook until soft. Add orange juice and brown sugar and cook until the sugar is completely melted and the mixture thickens slightly, 5 to 7 minutes.
Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from heat and stir in the mangoes and zest. Serve at room temperature.
Yield: about 3 cups
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By kwil458
San Marcos, TX
on December 03, 2009
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I think I saw this on a Thanksgiving leftovers show and tried it with my own twist. In addition to my leftover cranberry sauce, I mixed it with my leftover sour cream and then my leftover cool whip (instead of real whipped cream. My sauce was already plenty sweet, so I omitted the sugar. And instead of the ginger snaps (which I didn't have on hand, I used some leftover walnuts. This was the BEST stuff ever! AND I used up lots of leftovers that usually just get throw out. I made it several times and it didn't seem to make any difference on the taste. If I had any leftover fruit salad I would have thrown that in too. The sour cream and cool whip toned down the tartness of the cranberries and the crunchy texture mixed with the creaminess was sooooo good. You gotta try this.
By Chef #937614
on November 30, 2009
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You shouldn't ever eat a mango with the peel. It will always be gross.
By obliviscent_8160734
North Olmsted, OH
on November 27, 2008
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My family really enjoys trying new and different things and we like a lot of variety of spice and flavor. But there is something wrong with onions in your dessert. NO ONE ate it. So Thanksgiving dessert was a bust. The sauce was ok, but too strong. And the recipe did not tell you to peel the mangos so I didn't and it would have been much better if I had.
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