Passion fruit and mango ice cream
Discover the Exotic Delight of Passion Fruit and Mango Ice Cream! We invite you to a world of exotic flavors with our latest recipe for passion fruit and mango ice cream, made with Kara coconut cream. In just 15 minutes, you can enjoy a unique, tropical dessert that will surprise your taste buds.
Number of servings
8
Preparation time
15 min
Print recipe
INGREDIENTS
- 1 can Alphonso mango pulp without added sugar QF Quality Food
- ½ can QF Quality Food passion fruit pulp
- 500 ml Coconut cream 23-26% UHT Kara well chilled
- 20 g powdered sugar
A METHOD OF PREPARING
- Chill the coconut cream thoroughly, preferably overnight.
- Beat the coconut cream until fluffy, adding powdered sugar in the meantime.
- Transfer the whipped coconut cream to a bowl and add half the mango pulp and half the passion fruit pulp. Mix gently.
- Pour the mixture into popsicle molds with sticks. Cover with plastic wrap and place in the freezer for about 4 hours, or until the popsicles are thoroughly frozen.
- After this time, remove the ice cream from the freezer and dip it in the remaining mango or passion fruit pulp.
- Serve with your favorite seasonal fruit.
TIP. Use the remaining pulp to prepare refreshing lemonade.
