Quick & Easy

Tropical fruit bombes

tropical fruit bombes


Passionfruit sauce


1.Coarsely chop 2 mangoes; blend or process chopped mango and caster sugar until smooth.
2.Place ice-cream in a large bowl, beat with a wooden spoon until just softened. Swirl mango puree and ½ cup of the nuts through ice-cream. Spoon into eight 1-cup (250ml) moulds; cover with foil, freeze overnight or until firm.
3.To make passionfruit sauce; place passionfruit pulp in a small bowl; stir in remaining ingredients.
4.Dip moulds, one at a time, into a bowl of hot water for about 1 second. Turn ice-creams onto serving plates. Thinly slice remaining mango. Decorate bombes with passionfruit sauce, mango slices and remaining nuts.

Bombes can be made and frozen a week in advance. You can make one large bombe by freezing the mixture in a 2-litre (8-cup) pudding steamer. We used Grand Marnier, but you can use your favourite citrus liqueur.


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