- ½ mango,stone removed, peeled and sliced
- 50ml/2fl oz whipping cream
- 100ml/4fl oz Greek yoghurt
- 25g/1oz icing sugar
- sprig fresh mint
- 125g/4½oz caster sugar
- cold water, to cover
- For the fool, line the bottom of a tall glass with half of the sliced mango.
- Place the cream, yoghurt and icing sugar into a bowl and mix together well.
- Spoon the cream mixture into the glass and top with the remaining mango.
- For the spun sugar, place the sugar and enough water to cover into a saucepan and place over a high heat. Leave until the sugar has dissolved and the liquid has turned a light caramel colour. Remove from the heat and place the saucepan into a frying pan containing cold water.
- Using a fork, carefully pull out sugar threads from the pan and shape around an oiled clean steel or other metal implement in a twisted pattern.
- To serve, place the sugar threads on top of the pudding glass along with a sprig of mint.