Fakhfakhina Fruit Cups
Cold layered fruit cups with two purees and measured dairy and honey toppings.
Preparation: 25 min · Cooking: 0 min · Total: 25 min · 4 servings
Ingredients
- 400 ml prepared mango puree without added water
- 400 ml prepared strawberry puree without added water
- 600 g prepared diced banana, apple, cantaloupe and red grapes, total
- 200 g commercial vanilla ice cream made with pasteurized dairy
- 4 tbsp honey
- 30 g ready-to-eat sliced or chopped nuts
Instructions
Measure four cold portions
Measure 400 ml each prepared mango and strawberry puree, 600 g total diced fruit, 200 g vanilla ice cream, 4 tbsp honey and 30 g nuts for 4 glasses. Quadruple for 16 glasses. Measure purees after blending, not as whole-fruit shopping weights.
Wash before cutting
Wash fruit under running water before peeling or cutting. Scrub the melon rind with a clean produce brush. Use clean boards and keep cut fruit at 4°C or colder.
Blend purees separately
Blend mango flesh smooth without added water. Separately blend strawberries, then measure the required purees. Keep both cold at 4°C or colder until assembly.
Divide the fruit
Cut prepared banana, apple, cantaloupe and red grapes into bite-sized pieces. Divide all 600 g among the 4 generous glasses; do not force a fixed half-glass level. The fruit proportions may vary within the measured total.
Layer both purees
Divide the strawberry puree over the fruit. Slowly pour the mango puree above it, sharing all 400 ml of each across the glasses. Keep the glasses cold until topping.
Use all measured toppings
Divide all 200 g ice cream, 4 tbsp honey and 30 g nuts over the 4 glasses. Alternatively replace the ice cream with 200 g pasteurized thick dairy Ashta, not liquid cream or extra dairy. Serve immediately.
Check allergens and handling
This contains dairy and nuts. Honey is not for infants younger than 12 months. Use clean utensils; chilling does not sanitize raw fruit.
This contains dairy and nuts. Honey is not for infants younger than 12 months. Use clean utensils; chilling does not sanitize raw fruit.
Keep remaining ingredients cold
Keep unused fruit and purees refrigerated at 4°C or colder within 1 hour; use within 24 hours. Keep ice cream separately frozen until serving. Do not repeatedly melt and refreeze it.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- Cold layered fruit cups with two purees and measured dairy and honey toppings.
Common mistakes
- Honey is not suitable under 12 months. Keep fruit and dairy at 4°C or colder.
Substitutions
- Replace the 200 g vanilla ice cream with 200 g pasteurized thick dairy Ashta, not an extra addition.
Storage
Keep unused fruit and purees refrigerated at 4°C or colder within 1 hour; use within 24 hours. Keep ice cream separately frozen until serving. Do not repeatedly melt and refreeze it.
Reheating
Serve cold; no reheating step.
About this recipe
Cold layered fruit cups with two purees and measured dairy and honey toppings.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.