• Recipe by Sue Greig
    Photograph by Graeme Borchers
    Styling by Anna Montali

    Tropical fruit salad with ginger syrup and mango ice cream

    Serves: 6
    Cooking Time: ICE CREAM 500ml fresh cream, whipped 1 x 397ml tin condensed milk 1 mango, puréed SYRUP 210g castor sugar 500ml water knob of ginger 1 x 115g tin granadilla pulp FRUIT mango, papaya, pineapple, kiwi fruit, banana, strawberries, star fruit

    Ingredients

    • ICE CREAM
    • 500ml fresh cream, whipped
    • 1 x 397ml tin condensed milk
    • 1 mango, puréed
    • SYRUP
    • 210g castor sugar
    • 500ml water
    • knob of ginger
    • 1 x 115g tin granadilla pulp
    • FRUIT
    • mango, papaya, pineapple, kiwi fruit, banana, strawberries, star fruit

    Instructions

    1

    For the ice cream, beat the cream until stiff. Fold the condensed milk and mango purée into the cream and freeze.

    2

    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.

    3

    Add the granadilla pulp to the ginger syrup and set aside.

    4

    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.

     

     

     

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