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Tropical-Fruit Cones
Credit:
Marcus Nilsson
Recipe Summary
prep: 25 mins
total: 8 hrs 25 mins
Yield: Makes 2 cups (enough for 8 single-scoop cones)
Ingredients
Ingredient Checklist
2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet
Pinch of kosher salt
2 tablespoons agave nectar (if using mango or kiwi)
2 tablespoons fresh lime juice (if using mango)
6 ounces high-quality white chocolate, such as Valrhona
8 sugar cones
Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating
White-Chocolate Magic Shell(optional)
Cook's Notes
Our test kitchen’s pick for natural sprinkles: Ticings ($10 for 4 oz., ticings.com).
Variations
You can dip the sugar cones in melted milk or dark chocolate instead of white, if desired.
Gallery
Tropical-Fruit Cones
Credit:
Marcus Nilsson
Recipe Summary
prep: 25 mins
total: 8 hrs 25 mins
Yield: Makes 2 cups (enough for 8 single-scoop cones)
Gallery
Tropical-Fruit Cones
Credit:
Marcus Nilsson
Tropical-Fruit Cones
Credit:
Marcus Nilsson
Tropical-Fruit Cones
Recipe Summary
prep: 25 mins
total: 8 hrs 25 mins
Yield: Makes 2 cups (enough for 8 single-scoop cones)
Recipe Summary
prep: 25 mins
total: 8 hrs 25 mins
Yield: Makes 2 cups (enough for 8 single-scoop cones)
prep: 25 mins
total: 8 hrs 25 mins
prep:
25 mins
total:
8 hrs 25 mins
Yield: Makes 2 cups (enough for 8 single-scoop cones)
Makes 2 cups (enough for 8 single-scoop cones)
Ingredients
Ingredients
- 2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet
- Pinch of kosher salt
- 2 tablespoons agave nectar (if using mango or kiwi)
- 2 tablespoons fresh lime juice (if using mango)
- 6 ounces high-quality white chocolate, such as Valrhona
- 8 sugar cones
- Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating
- White-Chocolate Magic Shell(optional)
Directions
Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.
Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.
Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.
Cook's Notes
Our test kitchen’s pick for natural sprinkles: Ticings ($10 for 4 oz., ticings.com).
Variations
You can dip the sugar cones in melted milk or dark chocolate instead of white, if desired.
Cook’s Notes
Our test kitchen’s pick for natural sprinkles: Ticings ($10 for 4 oz., ticings.com).
Variations
You can dip the sugar cones in melted milk or dark chocolate instead of white, if desired.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tropical-Fruit Cones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tropical-Fruit Cones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
