1

To begin making Mango And Yogurt Coconut Fool Recipe, peel the mango and chop the flesh into small chunks.

2

In a saucepan, heat the mango with the lime juice and one tablespoon of sugar. Being to a boil and simmer for 5 to 6 minutes until the mango is broken down or is really soft. Take off heat and cool to room temperature.

3

Whip the chilled cream with the sugar with a whisk or electric beater until soft peaks.

4

Add the coconut milk, toasted coconut and yogurt and whisk for a minute until smooth.

5

In your serving bowls, spoon a couple of tablespoons of the cream, a tablespoon of the the mango, keep alternating in this way.

6

Chill for 30 minutes.Top with some chopped mango and toasted coconut and serve. 

7

Serve chilled Mango And Yogurt Coconut Fool Recipe as an evening snack with Homemade Stovetop Granola Recipe using Jaggery or Methi Namak Pare Recipe.

Notes:

1. To toast or dessicate fresh coconut , dry toast in a pan on stovetop or bake in a preheated oven at 180 C for 6 to 8 minutes until light brown.
2. 
   Chill the cream in the bowl with the whisk or beaters in the freezer for 10 minutes for easiest whipping.
   
3. 
   This can be made 2 days ahead and chilled.