Chill out with this tropical combination of Mango Ice cream, Passion Fruit Ice Cream, and toasted coconut clusters. We combined these delicious flavors and served them up in a banana meringue shell for the perfect tropical delight.
The day before make the banana meringue shells, candied coconut, fruit pulps, and two plain ice cream bases.
Banana Meringue Shells
INGREDIENTS
4 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 tablespoon banana extract
1-1/2 cup fine* white sugar
INSTRUCTIONS
Preheat oven to 200˚F. Add one sheet of parchment paper to a baking sheet.
Using an electric mixer, beat the egg whites, salt, cream of tartar, and banana extract until firm.
Slowly add sugar in a stream while beating into the egg white mixture.
Add the batter to a piping bag, Pipe 4” shells onto the parchment lined sheet tray to make 6-8 shells. Bake for 2 hours. Turn the oven off and leave the shells in the oven to cool, 2 hours or up to overnight, to dry. Makes 6-8 shells.
*process the sugar in a food processor for 1-2 minutes until ground fine.
Candied Coconut
INGREDIENTS
1 cup flaked sweetened coconut
¼ cup simple syrup
INSTRUCTIONS
Preheat oven to 325°F. Spread coconut flakes on a parchment lined baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly so watch carefully. Stir the coconut to help ensure even color. When the flakes just start to brown, remove and add to a bowl. Add ¼ cup simple syrup and toss to evenly coat. Pour back on the parchment lined baking sheet and place back in the oven until the coconut is a browned and slightly sticking together in clusters. Cool completely, then freeze in one layer on a sheet tray.
Mango Pulp
INGREDIENTS
2 Ripe Mangoes
INSTRUCTIONS
Cut off all the fruit flesh around the core and discard the peel, cut the mango into chunks.
Place the mango flesh in a high-speed blender and process to smooth paste. Pour into a bowl, cover and refrigerate.
Passion Fruit Pulp
INGREDIENTS
About 6 passion fruit to make 1/2 cup of pulp
½ cup sugar
INSTRUCTIONS
Cut the passion fruit in halves, scape out the pulp and discard the seeds. Measure to ½ cup and place in small sauce pan and add the sugar. Cook over medium heat until the sugar melts and a smooth paste forms. Pour into a bowl, and cool completely. Cover and refrigerate.
Make the Ice Cream Bases:
INSTRUCTIONS
Make two of your favorite plain ice cream bases and chill each base separately overnight.
Finish the Ice Cream:
The next day:
Whisk each pulp separately into the two bases to make two single flavored ice creams. Process the ice cream following the instructions on your ice cream machine. Place the first finished fruit ice cream in a bowl in the freezer while you process the second fruit ice cream.
After the second fruit ice cream is finished processing, remove the first fruit ice cream from freezer and layer the two ice creams together with the candied coconut in a large container, making about ¾ gallon. Place in the freezer and freeze for 4-6 hours.
To Assemble
INGREDIENTS
Toasted Coconut Chips
INSTRUCTIONS
Scoop the ice cream into big scoops and place in the banana meringue shells and serve topped with the toasted coconut chips.. Make 6-8 servings with ice cream leftover.
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