RCI-DS.004.0297.001
Tropical Fruit Salsa on Ice Cream
Tropical Fruit Salsa on Ice Cream from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- pineapple1 unitpeeled and cored
- mango1 unitpeeled and cut off the pit
- papaya1 unitpeeled and seeds removed
- strawberries1 pintstemmed
- serrano chile1 smallstemmed and seeded
- 1 tbsp
- fresh mint leaves1 tbspthinly sliced
- passionfruit juice1 tbsp
Method
1
Cut the pineapple into small dice, discarding any tough core pieces, and place in a large mixing bowl.
2
Cut the mango flesh into small dice, working around the pit, and add to the bowl with the pineapple.
3
Cut the papaya into small dice and add to the bowl with the other fruits.
4
Slice the strawberries into quarters and add them to the fruit mixture.
5
Finely mince the serrano chile (remove the seeds for less heat if desired) and add to the bowl.
6
Sprinkle the brown sugar and thinly sliced mint leaves over the fruit mixture.
7
Pour the passionfruit juice over the salsa and gently fold all ingredients together until the fruit is evenly coated and the sugar begins to dissolve.
8
Allow the salsa to macerate at room temperature for 5-10 minutes so the flavors meld and the fruits release their juices.
7 minutes
9
Scoop vanilla or complementary ice cream into serving bowls and top each portion with the tropical fruit salsa and its juices.