Dessert “fools” are fresh fruit purées folded into softly whipped cream. Their silly name belies a delicious summertime dessert.
Peel the mangoes and remove the flesh from the pits. Purée the mango flesh in a food processor fitted with the stainless steel blade. Pass the purée through a medium-sized strainer. Set aside.
Put the cream, salt, and sugar in a stainless steel mixing bowl and whisk until soft peaks form. Fold the cream and the mango purée together. Refrigerate until ready to serve.
Put the strawberries in a bowl and toss them with the dark rum. Put the strawberries in individual dessert glasses and top with the mango cream.
© 1993 Emily Luchetti. All rights reserved.