This is what a food blog does to you. You buy some great fruits, or for that anything edible, and from the next moment you can only see the raw ingredient taking so many shapes and forms. Flash back only a year back and a basket of mangoes, only meant to be chopped and eaten just like that. Or max it was leveraged to reaching the blender to become a smooth shake. Not that it wasn't heavenly. How can it not be, when the fruit in question is the king of all - mangoes. But now the blogger in me holds court and tells me that simplicity is no more a virtue; try and experiment, make something new. And the lazy me argues back that mango is far above such experimentations. Its greatness lies in its simplicity. After many more such pointless arguments, both my facets finally agree and decide to make a fool of each other. That's when this "Mango Fool" was made in my kitchen. When I wanted to have something really simple but a cut above (literally) the chopped version. So blend it like right now, while you wonder why it's called a fool.
Fool is a light British summer dessert, dating back to 16th century and is made of fruits and cream. The word fool comes from the French