Nigel Slater’s recipe for mango fool and brandy snaps

Make the fool by peeling 2 large and totally ripe Alphonso mangoes (about 800g), then cut the flesh away from the stones. Squeeze the juice of 1 lime and set aside. Reduce the mango to a smooth purée in a food processor, then stir in the lime juice. Lightly whip 250g of double cream until just thick enough to stand in soft waves, then fold into 4 tbsp of natural yoghurt and most of the mango purée. Chill in the fridge for an hour.

For the brandy snaps, preheat the oven to 150C/gas mark 2. In a small saucepan, melt 2 tbsp of caster sugar with 2 heaped tbsp of golden syrup and 60g of butter. As it bubbles, stir in 3 heaped tbsp of plain flour, 1 tsp of ground ginger and 1 tsp of brandy. Place 6 tsp of the mixture on the baking sheet, each the size of a walnut half, and bake for 8-9 minutes. Remove from the oven and leave for 5 minutes to settle. Ease the snaps gently from the tray with a palette knife (they will still be soft and pliable) and transfer to a piece of baking parchment laid on a cooling rack. Repeat with more of the mixture until you have about 12 biscuits. Serve the fool with the brandy snaps. Enough for 4

The ripeness of the mangoes is essential. Squeeze them gently in the palm of your hand, they should be soft and giving.

Whip the cream until it is just thick enough to form a soft peak. It shouldn't be too firm. Fold the yoghurt in gently with a metal spoon – it will lighten the texture and sharpen the taste.

When you stir the mango purée into the cream and yoghurt, do so lightly, so that the cream is marbled with the purée, rather than stirring it all together.

Let the brandy snaps cool for a minute or two before removing from the tray with a palette knife. Lift them on to a piece of greaseproof paper to cool rather than directly on to a metal cooling rack.

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