Tropical-Fruit Cones

tropical fruit cones
Photo: Marcus Nilsson
Prep Time:
25 mins
Total Time:
8 hrs 25 mins
Makes 2 cups (enough for 8 single-scoop cones)

No churning required for these better-for-you "ice cream" cones! Freeze pureed ripe mangoes, bananas, or kiwi, then serve the sorbet-like treat on sugar cones dipped in chocolate and embellished with candy or nuts.


  • 2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into ¾-inch pieces, and frozen on a parchment-lined baking sheet

  • Pinch of kosher salt

  • 2 tablespoons agave nectar (if using mango or kiwi)

  • 2 tablespoons fresh lime juice (if using mango)

  • 6 ounces high-quality white chocolate, such as Valrhona

  • 8 sugar cones

  • Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating

  • White-Chocolate Magic Shell(optional)


  1. Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.

  2. Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.

  3. Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.

Cook's Notes

Our test kitchen's pick for natural sprinkles: Ticings ($10 for 4 oz.,


You can dip the sugar cones in melted milk or dark chocolate instead of white, if desired.

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