Photograph copyright: MATTHEW McMAHON
We were cutting up some Queensland mangoes this week, when I suddenly remembered the amazing homemade drink ``mango fool'' that was a summer staple as I grew up in India. I had always wondered why it was called ``fool'' and asked Terry Fletcher, who in turn scouted around and told me: ``The name `fool' may have come from the French verb `fouler', to mash, but no one’s sure.'' So I sent out some emails, asking friends from around the world if they knew why it was called mango fool, and also to tell me their memories of the amazing drink. These are some of their responses ....
``I never questioned why it is called mango fool. I would love to know where/how it got its name. It is delicious. I make my western version of it made with Alphonso’s mango pulp. It is not the same! This summer was a great time to have some after another tiresome and Frustrating morning on the golf course. We had a mango tree in our compound in Karachi. This was the source for our raw material. When the cook ``halalled'' the chickens, he let the blood run at the roots of the mango tree. He said it will give the mangoes a red colour. I have fond memories, as a child, of drinking as much as I could get of this beautiful drink. I have a good idea to take the recipe to one of the major drinks manufactures, and then we can all have mango fool instead of Big M. ''
- Brian Brookes, Melbourne
``I remember our cook making us mango fool from raw mangoes with sugar. It was very cooling on a hot summer day. Cheap and cheerful in those days. I guess it was another AI recipe.''
- Beverley Christopher, Sydney
``Yes David, we did enjoy a tall glass of chilled mango fool during the scorching summer season in Madras. We used "chenk" polly mangoes or ripe baiganpalli mangoes, curd and a generous amount of sugar. These ingredients were blended in an electric mixer and then served with a few icecubes , in tall glasses. The ayah would ask us to "drink up" as it would cool the system. Not sure what the difference between Lassi and mango fool is as they seem to have the same
ingredients. (``Chenk" - Unsure as to the origin of this word - but in South India it meant ....... when the fruit was just starting to ripen.''
- Doreen Jonas, Perth
``Mango fool: a fond memory from my childhood in Rawalpindi. A lovely cooling drink, made from shredded green mango with milk and sugar! Or alternatively, mango mixed with water, salt n pepper and a squeeze of lime! No green mangoes in New Zealand's South Island, so no mango fool, sadly. ''
- Dorothy McMenamin, New Zealand
``Yes, I do remember a glass of cool mango fool on a hot summer afternoon. Mum made it by boiling the greenish mango with sugar and then serving it cool to us with ice as we had no fridge at home. She said that it would help us from not getting the bad effect of the hot air, looh. ''
- Esther Lyons, UK
``I have a mango tree growing in my back yard, David. It's quite ironic because when we used to live in Park Street, we had a huge mangoe tree in our front yard, downstairs. Lloyd got this mango seed sometime and planted it and every other year we get at least 50 mangoes. Have not made mango fool but have certainly made a fool out of myself with the mangos here (how corney is that!). We got a big crop this year. Mangoes in Perth cost about $4 each. Pity I am not the money-making type! Still got a dozen wrapped in newspaper to help them ripen. I LOVE MANGOES. Always have. Hope you get good stories because I am not good at anecdotes!''
- Linda D'Cruz, Perth
``Fond memories came rushing back of mango fool.''
- Avril Ayo, Sydney
``I will be in Kolkata and will check out on this. I have not come across mango fool in Mumbai or any other place. actually, not even in Kolkata. maybe I have known it by some other name. I look forward to reading your blog on this subject.''
- Gopal Srinivasan, Mumbai
``Dad was the only one in the house allowed to make it. I was the one that climbed the trees for the right sized 'unripe' mangoes. They were laid to 'cook' in the hot ash below the fire, hauled out, skinned and 'hand-pulped' to dad's satisfaction. A bit of lemon juice from freshly squeezed lemons and much liberal sprinkling of sugar to get the right taste, and then some ice was added to each glass before drinking. Absolutely loved the stuff. Can't get 'green' mangoes because they don't export them, so that just has to remain a fond memory! Did a quick search and ALL the recipes state 'ripe' mangoes. Looks like dad's recipe was targeted at green mangoes, so that's all I remember!''
- Terry Fletcher, Lisbon
AND HERE'S A RECIPE, COURTESY TERRY FLETCHER
Photograph copyright: DAVID McMAHON3 ripe mangoes, peeled and chopped
75g/3oz icing sugar
2 tbsp lime juice
1 tbsp orange juice
300ml/10fl.oz. double cream, chilled
1. Place the mango flesh in a food processor together with the sugar, lime juice, and orange juice and blend until smooth.
2. Transfer to a large mixing bowl, cover with clingfilm and chill for 8 hours or overnight.
3. Whip the chilled cream until to the soft peak stage then fold it into the chilled mango mixture.
4. Transfer to individual serving dishes and serve immediately.
