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Peach and mango cream dessert is the easiest and most delicious treat. It celebrates wonderful peaches together with juicy and sunny mangos. Serve the dessert with some crumbled cookies to add texture and fresh lime zest for a touch of zinginess.

My internal fight to keep myself in good shape while still satisfying my sweet tooth is getting harder and harder. I need my lovely cakes and desserts. I love baking and spending time in my kitchen, but the moment it gets harder to button up my jeans, I know my love for sweet things has gone too far! And on days like these, I start to think about how I can get my sugar hit from figure-friendlier options.

Completely by accident, I read about a dessert called “Fruit Fool”. Apparently, it’s a British classic I hadn’t heard of before. Traditionally, this treat is made from custard and whipped cream together with stewed fruits. It sounds like the perfect way to incorporate fruits into your winter diet. However, I thought I could do my own spin.

Mangos and peaches are sweet, juicy, and just amazingly delicious. This means by using these fruits, you don’t need additional sugar. Hooray! Also, by swapping the cream or custard base for a healthier option (like Greek yoghurt), you can actually create an almost guilt-free treat.

So, let’s dive straight into this magical peach and mango cream dessert recipe.


Peach and Mango Cream Dessert Variations

You can make this peach and mango cream dessert as simple and straightforward as possible. Or you can make it more complex to meet even the most demanding foodie needs! Here’s how you can adapt the recipe and choose the best version for you:

  • British Berries Fruit Fool – make it very simple. Mix the berries (blueberries, strawberries, blackberries) with a tablespoon of sugar and serve them with whipped cream.
  • Stone Fruits Fool – everyone loves beautiful and sweet stone fruits (nectarines, peaches, apricots). Halve, destone, and roast them in the oven for 15 minutes. Serve the fruits with mascarpone cheese and whipped cream.
  • Go all in – skip the double cream or Greek yogurt (as per my recipe) and go straight to the custard base (you can use this recipe for homemade custard). Serve with fruits or berries of your choice.
  • A touch extra – make a grown-up version with a splash of alcohol (limoncello, rum, whisky or your preferred type of liqueur) into your cream base.
Peach and Mango Cream Dessert

Peach and Mango Cream Dessert Recipe Tips

I’m not going to lie, it’s hard to mess up this recipe. In the 10 minutes you need to prepare the recipe, you don’t need to do anything complicated. Just take the basics and elevate them into something extraordinary.

Here are a few tips to make it happen:

  • Choose ripe and fragrant fruits. The key to a mouth-watering peach and mango cream dessert lies in using perfectly ripe and flavourful fruits. Look for mangoes and peaches that are slightly soft to the touch, with a pleasant aroma.
  • Keep the yoghurt cold. For a refreshing and creamy consistency, make sure your Greek yoghurt is well-chilled before mixing it with the fruits. Cold yoghurt will also help maintain the dessert’s delightful texture.
  • Don’t overwhip the cream. The moment your cream starts showing soft peaks, stop mixing it. You want to achieve a very gentle and soft texture, so be careful at this step.
  • Don’t over-incorporate the fruit puree. This dessert is beautiful, and the beauty is hidden in lovely swirls. After you add the fruit puree into the cream mixture, combine everything together very gently, leaving wonderful puree swirls.
  • Chill the dessert. After combining the fruits with Greek yoghurt and cream, refrigerate for at least 30 minutes before serving. Chilling allows the flavours to merge together and makes the dessert even more refreshing.
  • Serve in individual glasses or bowls. For a lovely presentation, serve the peach and mango cream dessert in individual glasses or bowls.

If you’re looking for delicious and fruity desserts, give these recipes a go:

Tropical Trifle with Mango and Passionfruit
Lemon Swiss Roll with Citrus Curd
No-Bake Mango Cheesecake
Jelly Cake with Watermelon and Cherries
Ricotta Cake with Cherries



1 mango (try out these ones)
2 peaches
1 lime (zest and juice)
1 tablespoon icing sugar
100ml double cream
1 teaspoon cream stabiliser
200g Greek yoghurt

1 lime
4 digestive cookies


Make the dessert:

  1. Add the mango and peaches to a food processor or blender. Blitz until smooth.
  2. Add the lime zest, juice and icing sugar (if it’s not sweet enough) to the fruit puree.
  3. Whip the double cream (and a teaspoon of stabiliser) until you get soft peaks.
  4. Add the yoghurt to double cream and fold in gently until combined.
  5. Add the fruit puree and gently swirl into the cream. Don’t mix too much, so the swirls are still visible.

Arrange the dessert:

  1. Add the cream and fruit puree into glasses.
  2. Leave it in the fridge for at least 30 minutes.
  3. After the cream is chilled, crumble the cookies and zest the lime on top of your dessert.