Tropical Twilight Sunset Cup

Allergens

N/A

Ingredients

• 2 cups fresh or frozen mango chunks
• 1 cup pineapple chunks
• 1 cup papaya chunks
• 1/2 cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup shredded unsweetened coconut, toasted
• Fresh mint leaves, for garnish

Instructions

1. In a high speed blender or food processor, combine mango, pineapple, and papaya chunks. Blend until smooth.
2. Add coconut milk, lime juice, cinnamon, nutmeg, and ginger to the fruit puree. Blend again until well combined and smooth.
3. Pour the mixture into ice cube trays and freeze for at least 4 hours or overnight.
4. Once frozen, blend the frozen fruit cubes in a food processor or high speed blender until you achieve a creamy, soft serve consistency.
5. Serve immediately in chilled cups, garnished with toasted coconut and fresh mint leaves. Enjoy this tropical treat under the sunset sky.

Chef’s Insight

This recipe is perfect for a dinner party or a casual get-together with friends and family. It can be prepared in advance, leaving you more time to spend with your guests.

Notes

This recipe is vegan and can be easily adjusted to accommodate other dietary restrictions.