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Fruit juice ice lollies on crushed ice on a sunny poolside table

Mango and Granadilla Soft-Serve

Creamy mango and banana soft-serve pressed through a Sana juicer, rippled with fresh granadilla pulp.
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Prep Time 15 minutes
Freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 4 bowls
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Soft-serve
  • 500 g ripe mango flesh from about 2 large mangoes, or a bag of frozen mango
  • 1 ripe banana peeled
To finish
  • 3 granadillas halved, pulp scooped out
  • 1 lime wedge optional

Equipment

  • Sana 707, 727 or 929 with homogenising screen, or Sana 878 with sorbet screen
  • Baking tray and baking paper
  • Freezer bag or box

Method
 

Freeze
  1. Cut the mango and banana into pieces of about 2 cm. Spread them on a lined tray and freeze for at least six hours, then bag them if you are not using them that day.
Press
  1. Take the fruit out of the freezer and let it stand for 5 to 10 minutes, until the edges just give when pressed.
  2. Fit the homogenising screen (707, 727, 929) or the sorbet screen (878) and put a bowl under the outlet.
  3. Feed the mango and banana in alternately. On the 878, drop the pieces in one at a time through the hole in the hopper lid.
Finish
  1. Spoon the granadilla pulp over the soft-serve and fold it through lightly with a spoon so it ripples.
  2. Add a squeeze of lime if the mango is very sweet, and serve straight away.

Notes

For a firmer, scoopable texture, put the bowl in the freezer for 15 to 20 minutes before serving.