Frosty Fruits halo-halo

Instead of using plain shaved ice, Dan Hong makes a fruity granita inspired by one of his favourite ice-blocks.

• serves

  8

• prep

  15 minutes

• difficulty

  Easy

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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

1. 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.
2. Pour into a tray and freeze overnight.
3. Use a spoon to shave the granita.
4. 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.

This program is currently unavailable.

Explore over 15,000 hours of stories from around the globe with SBS On Demand.