Blueberries actually have a pinch of acidity that helps lift this rather mild and soothing puréed mango.
I like to use a thick, strained Greek-style yoghurt here, and only partially mix it into the purée to leave some attractive swirls of it marbled through the fool.
Tip 150g of blueberries into a saucepan, then add 2 tbsp of sugar and 100ml of water and bring to the boil.
Lower the heat and wait until the berries start to burst and a purple juice forms. Then set aside to cool.
Cut the flesh from 2 large mangoes, slicing it from the large, flat stones at their centres. (Discard the stones and skin.) Put the flesh into a blender together with the juice of half a lemon and process to a thick, smooth purée.
Stir in 200ml of thick Greek-style yoghurt, taking care not to overmix it – ideally you’ll have ribbons of yoghurt still visible throughout the fool as you scoop into it.
Pour the mixture into serving dishes, then swirl a little of the blueberry purée through each one with a spoon. Top with a few fresh berries, if you like.
Serves 4. Ready in 30 minutes
You can always use other berries in place of the blueberries. A raspberry purée will work well, too, or even one of passion fruit. (If using passion fruit I like to keep the crunchy seeds in to contrast the smoothness of the mango.)
For a softer flavour, use double cream that has been lightly whipped in place of the strained yoghurt.