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Mandarin Fruit Sundae

Sprinkle sweetened coconut on this refreshing fruit sundae.

  • Servings: 4

Source: Martha Stewart Living, May 1996


  • 1/2 fresh pineapple, peeled and cored
  • 1 small mango, pitted and peeled
  • 1 red or yellow papaya, seeded and peeled
  • 2 navel oranges, peel and pith removed, cut into sections
  • 3 tablespoons coconut-scented rum
  • 3 teaspoons sugar
  • 1 pint lemon sorbet
  • 1/4 cup shredded sweetened coconut, toasted


  1. Slice the pineapple, mango, and papaya into 1/8-inch-thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum, and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes.

  2. Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut.

Cook's Notes

Other fruits and sorbets can be substituted for the ones listed here.

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