Tropical Fruits with Coconut Ice Cream
Cuisine: Caribbean
Author: Kitchens
For the Salad:
  • 1 mango, peeled, pitted and cut into thin slivers, soaked in simple syrup
  • 2 kiwis, peeled and sliced about 1/4-inch thick
  • 1 banana, peeled and cut into 1/4-inch thick pieces
  • 1/2 pineapple, peeled and cored and cut into chunks (or use canned chunks)
  • 1 jar papaya in light syrup, pieces cut into thin slices
  • 1/2 jar or 1 can Mandarin orange segments
For the Assembly:
  • 1 pint Hagen Daz Coconut Ice Cream or sorbet
  • mint sprigs, for garnish
  1. Prepare the salad by assembling all the fruit, drained of their syrups into a bowl and toss.
  2. In another bowl, blend the syrups and pour over the fruit.
  3. Place a scoop of fruit salad into each bowl and add a scoop of coconut ice cream or sorbet.
  4. Pour some of the syrup on top of the ice cream or sorbet. Top with a mint sprig and serve immediately.
Seriously delicious, and best with fresh fruit. Try pouring a Tablespoon of dark rum over this for a really exciting variation.
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