Helado de Cinco recipe

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Ingredients

1 large ripe papaya
2 cups heavy whipping cream
1 cup packed dark brown sugar
5 teaspoons chili-lime seasoning (such as Tajin®)
2 cups chopped strawberries

Nutrition Info

331.9 calories
carbohydrate: 34.1 g
cholesterol: 81.5 mg
fat: 22.2 g
fiber: 1.2 g
protein: 1.7 g
saturatedFat: 13.7 g
servingSize: -
sodium: 280.8 mg
sugar: 30.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.

  2. Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor, blend until smooth, about 30 seconds.

  3. Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.

  4. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.

  5. Add chopped strawberries in the last 5 minutes of churning.

Recipe Yield

1 quart

Recipe Note

Papaya, strawberries, and Mexican fruit chile powder go hand in hand so why not turn them into a delicious dessert to serve at the end of your favorite Mexican meal or Cinco de Mayo celebration? You can make it happen with 5 ingredients and 5 simple steps.

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