Stir-Fried Tropical Fruit with Ice Cream

Stir-Fried Tropical Fruit with Ice Cream

Serves 6 to 8
Toasted coconut, stir-fried tropical fruits and a touch of fresh ginger make a fine topping for ice cream.
  • 1 cup unsweetened large coconut flakes
  • 2 teaspoons vegetable oil, divided
  • 1 (1/2-inch) piece of ginger, peeled and finely chopped
  • 1/2 fresh pineapple, peeled, cored and chopped (about 3 cups)
  • 1/2 teaspoon salt
  • 4 firm mangoes, chopped (about 3 cups)
  • 1 tablespoon butter
  • 1 quart vanilla or ginger ice cream
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Preheat oven to 350°F. Spread coconut flakes on a rimmed baking sheet and bake until lightly browned and fragrant, stirring occasionally, 10 to 12 minutes. Transfer coconut from the baking sheet to a plate and let cool.

Heat a wok or large sauté pan over high heat. When hot, add a teaspoon of oil. Swirl to coat pan with oil. Add ginger and stir-fry until fragrant, about 1 minute. Add pineapple and a pinch of salt. Stir constantly, spreading the pineapple over the surface of the pan, for about 2 minutes. Transfer pineapple to a large bowl and set aside. Add the remaining oil to the pan, then add mango and a pinch of salt. Cook, stirring often, for about 2 minutes. Transfer mango to bowl with pineapple. Add butter and toss gently until melted.

To finish, scoop ice cream into bowls. Add a few tablespoons of stir-fried fruit and toasted coconut to each serving. Serve immediately.
Nutritional Info: 
Per Serving: 370 calories (180 from fat), 20g total fat, 14g saturated fat, 35mg cholesterol, 230mg sodium, 47g carbohydrates, (4 g dietary fiber, 41g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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