Honey, Mango and Cream Fool

A fantastically refreshing dessert. Quick and easy to make.

Serves 3-4


4 tbsp One Hundred Acre Spanish Lavender Honey

2 Ripe Mangoes

150ml Double Cream

250g Natural (or Plain) Yoghurt

1/2 Lemon Juice and Zest

Dried Cranberries (Optional)

White Chocolate Chips (Optional)


  1. Peel the mangoes, remove the stones.
  2. Whisk the double cream to soft peaks. Add the natural yoghurt and whisk further until thickened.
  3. Fold in the juice of lemon, add some zest and the Spanish Lavender Honey.
  4. Spoon alternative layers of the mango puree and the creamy mixture into glasses finishing with the cream.
  5. Add a dollop of the mango puree to the top.
  6. Decorate with lemon zest, white chocolate chips (optional) and dried cranberries (optional).
  7. Serve chilled and Enjoy!
Topped with White Chocolate Chips and Dried Cranberries

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