- serves 8 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
Frosty fruit granita
- 2 pineapples, skin removed
- 2 oranges, juiced
- 2 passionfruit
- ¼ cup sugar syrup (or to taste)
To serve
- 1 mango, diced
- ½ cup liquid centre mango and strawberry pearls
- Coconut ice cream, to serve
- Fresh lime zest, to serve
Freezing time: overnight
Instructions
- Chop your fruit so that it will fit through your juicer. Juice into a jug and stir through the sugar syrup. Taste and adjust sweetness to your liking.
- Pour into a tray and freeze overnight.
- Use a spoon to shave the granita.
- Layer fresh mango, granita, mango and strawberry pearls. Make a well and top with a scoop of coconut ice cream. Zest lime over the halo-halo to serve.
Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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