Description

When the heat’s got you dodging the oven and the stove, this creamy papaya dessert shows up like a cool breeze. Smooth, fruity, and surprisingly elegant, it’s a no-cook treat that comes together in minutes — then chills quietly in the fridge until it’s time to impress.

Ingredients

Scale

Base

1 medium ripe papaya, peeled and deseeded
5 scoops of your favorite vanilla ice cream

Topping

4 teaspoons cassis (or blackcurrant cream for a non-alcoholic option — 1 per serving)
Fresh mint leaves for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Mix it up. In a mixing bowl, combine the peeled papaya and vanilla ice cream. Use a hand mixer to blend until completely smooth and creamy.

2. Portion and chill. Pour into dessert glasses or, if you’re feeling fancy, champagne coupes. Chill in the fridge for at least 3 hours to firm up and deepen the flavor.

3. Top and serve. Drizzle with cassis (or blackcurrant cream for kids), then finish with a sprig of mint just before serving.

Notes

Go bold or sweet: Cassis brings that grown-up, berry-forward finish. Blackcurrant cream makes it mellow and kid-approved.
No blender, no problem: A hand mixer gives you the texture you need — smooth and mousse-like. Don’t try to mash it by hand; it won’t be the same.
Serving style matters: Dessert glasses make it look polished. Champagne glasses make it feel like a celebration.
Chill it well: Give it a good few hours in the fridge — this helps the texture set and flavors deepen.
The riper the fruit, the creamier and sweeter the final result. Avoid green or firm papayas.

Prep Time: 5 minutes
Chilling Time: 3 hours
Category: Dessert
Method: No-Cook
Cuisine: Brazilian

Nutrition

Serving Size: 150 g
Calories: 210
Sugar: 21 g
Sodium: 40 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0
Carbohydrates: 29 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 25 mg