The exotic flavors of tropical fruit pair perfectly with coconut ice cream in this luscious confection that brings to mind palm trees, an aquamarine sea, warm breezes and pink sandy beaches. Can a dessert be this good? Try it and find out for yourself! Try serving this recipe with gaufrettes or other thin cookies or wafers. With coconut sorbet, in a small amount, this makes a great appetizer, quite surprisingly, as a refreshing palate cleanser. Try other sorbets, such as strawberry, mango, or lemon. Be as creative as you desire.
Tropical Fruits with Coconut Ice Cream

Tropical Fruits with Coconut Ice Cream
 
Author:
Recipe type: Dessert
Cuisine: Caribbean
Serves: 4
Ingredients
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
Instructions
  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.
Notes
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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