Here's another fool (pudding) recipe from Ghana. This one uses fresh papaya rather than canned (or fresh) mango puree. I began by peeling and seeding a large ripe papaya (or, use a couple of small ones), then cut 2 cups of chunks, added them to a food processor attachment for my blender, and blended them briefly (about 30 seconds), so they were not completely pureed. Then I put them into a small saucepan with a Tablespoon of sugar and set it aside.
From that point I proceeded to prepare the custard and milk/water mix as with recipe #31, heating the papaya as I had the mango. I garnished them with what I had handy: fresh mango and papaya (pawpaw) slices. Voila! Dessert is ready in just a few minutes. Please note that this makes a fool that is much less sweet than the mango fool. If you want it sweeter, add more sugar. Conversely, if you find the mango fool (recipe #31) too sweet, use fresh mango and adjust the sugar to your taste.
This recipe makes 4 servings.