Tropical fruits with lemon grass & ginger syrup

Tropical fruits with lemon grass & ginger syrup

Mango, lychee, kiwi and banana with a sweet, citrusy, fruity syrup, and a dollop of coconut ice cream.

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Vegetarian
  • Serves4
  • CourseDessert
  • Prepare5 mins
  • Cook2 mins
  • Total time7 mins
  • Plusmarinating

Ingredients

  • 1 lime, juice
  • 2 passion fruit
  • 50ml Belvoir Ginger Cordial
  • 1 stalk Cooks' Ingredients Lemon Grass, roughly chopped
  • 1 large ripe mango, sliced
  • 425g can lychees in light syrup, drained
  • 1 kiwi, peeled and diced
  • 2 ripe bananas, sliced
  • 80g scoop No.1 Malaysian Coconut & Lime Ice Cream, to serve

Method

  1. Place the lime juice, passion fruit juice and seeds, and ginger cordial in a small saucepan.

  2. Place the lemon grass in a small food processor and blitz until finely chopped, then add to the pan and heat for 2-3 minutes. Leave the syrup to cool slightly.

  3. Meanwhile, mix the fruits together in a bowl and pour over the syrup. Allow to marinate for about 1 hour. Serve with a scoop of coconut and lime ice cream.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,021kJ/ 242kcals

Fat

6.7g

Saturated Fat

4.3g

Carbohydrates

42.1g

Sugars

40.2g

Fibre

2.4g

Protein

3.4g

Salt

0.1g

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