Recipe by Sue Greig
Photograph by Graeme Borchers
Styling by Anna Montali
For the ice cream, beat the cream until stiff. Fold the condensed milk and mango purée into the cream and freeze. To make the syrup, gently stir the sugar, water and ginger over medium heat until the sugar has melted and the mixture has thickened. Cool completely. Add the granadilla pulp to the ginger syrup and set aside. Thinly slice fruit of your choice into round circles and stack in alternative slices on a serving platter. Pour the syrup over and serve together with the ice cream.Tropical fruit salad with ginger syrup and mango ice cream
Ingredients
Instructions
