It was Barbara of Winos & Foodies who made me change my mind entirely about posting this recipe. I had something totally different planned but something that Barbara said on Twitter stuck to my head. See, she recently bought her first mango of the season - that in itself is not exceptional given the fact that she lives down under and the mango season is just starting. What stuck to my head was the fact that she missed out the previous mango season due to her chemotherapy. It made me sit back and think how granted I take such simple things in life. That one comment put things in a different perspective for me.
Barbara has kicked cancer in it's royal backside and celebrated it with other blogger friends. As I read Barbara's stories what I realize the most about her is her ever so positive outlook and that willpower of steel.
When I started blogging back in 2006 - cancer was not part of my vocabulary. I did not know of anyone who had battled with it. My ignorant knowledge was basically what one reads and what one reads makes one only imagine but not really feel, know and experience. As I blogged on I came across one lady that blew me away! She talked about cancer - about her having cancer and her fight through it, her ups and downs. Jen often made me cry with her posts. I hardly ever commented on them because I felt so humble and always feared of not saying the right thing. Over the past three years - I have come to know a few bloggers who wear their hearts on their sleeves and have shared their struggles with dignity and respect. Barbara, Jen and of course dear Briana, who lost her battle in December 2008. I did not really know Bri until I was asked to take part in raising money for her treatment. But still it was important for me to help. I would have loved to reach out and have held her hand too.
Last year, when MP, a friend and neighbor told me that her cancer had returned and she was not going to make it, I did experience what this diabolical disease does. I think the first thing I did was run home lie on my bed and cry into my pillow. Then I went back and held her hand.
For a few days after that I spent time reading posts on Jen and Barbara's blogs. Silently! I needed to understand this - why do things like this happen to the nicest people?
I have not found an answer to that question yet but instead I found strong willed people, who in spite of all that they face, still manage to make me laugh with their stories, thoughts and jokes. And although I would much rather buy cartfuls of mangoes for Barbara, Jen and MP and deliver it personally to them - I can't! However, I know that mangoes are not just mangoes anymore - they are a sign to celebrate life.
And celebrate we must do.
This year I am sending a mango and blueberry fool over to Barbara. Hope you enjoy the mango season to its fullest!
Why is this dessert called a "Fool"? Probably because it's foolproof! A Fool is a very classic British dessert made up of fresh fruit puree and whipped cream. I used fresh quark and added a handful of blueberries, which popped so sweetly with each spoonful. Instead of sugar I used honey to sweeten the fool. A dessert ready in 10 minutes (plus chilling time). The name is derived from the French word foulé meaning crushed, which refers to the combination of crushed fruit and whipped cream.
Mango and Blueberry Fool
[Printable version of recipe here.]
- Add mango chunks, 1 tablespoon honey and some lemon juice into a blender and pulse until very smooth.
- Add quark and continue to blend until thick and creamy. Taste and adjust accordingly with more honey and/or lemon juice.
- Transfer to a mixing bowl and stir in the blueberries. Then add the whipping cream and gently fold in. Divide among 6 desert glasses and chill thoroughly in the fridge for 1 hour.
- Before serving sprinkle each with some of the lemon zest.
The dessert is sublime in its simplicity and can be made with any kind of fruit puree at any time of the year. This refreshing way to enjoy fruit and cream lightens the hearts. We really enjoyed the distinct flavor of mango paired with the sweet and tangy blueberries, which was truly perfect.
Hope you all have a great weekend!
You might like these yellow creations from WFLH:
|Mango Yogurt Mousse||Saffron And Cardamom Panna Cotta||Saffron Coconut Ice Cream|
Daily Tiffin Reading Tip
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First