Food & Cooking Recipes Dessert & Treats Recipes Tropical-Fruit Cones Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 25 mins Total Time: 8 hrs 25 mins Yield: 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. Ingredients 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) Directions 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. 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. 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., ticings.com). Variations You can dip the sugar cones in melted milk or dark chocolate instead of white, if desired. Rate it Print