Went to the store to get some mangoes to make ice cream but ended up buying dragon fruit. The flesh is a pretty maroon purple colour and should make a luxuriant looking cold delight in a bowl.

I do not own an ice cream maker and so I think what I am making is actually sorbet except that I am using milk. Technically, it is ice cream but not as creamy in texture. I have tried the recipe below with mangoes instead of dragon fruit and the ice cream tasted quite good.

I used the following ingredients and method for my dragon fruit ice cream:

Ingredients

• 2 whole dragon fruit

• 3 cups milk

• 1 can condensed milk (450ml)

• juice from 1/2 lemon

• pinch of salt

• 2 cups coconut milk

Method

1. Remove skin and purée the dragon fruit in a food processor.

2. Add and combine all ingredients except the coconut milk with the purée.

3. Lightly whisk the coconut milk and fold into purée mixture.

4. Pour into a shallow container with lid and freeze until partially set.

5. Whisk the half set mixture until smooth and return again to freeze until well set. (Doing this will keep the texture soft and creamy while it sets.)

You can use a whisk or transfer the half set ice cream into the processor again and give it a few brisk turns until creamy.

The ice cream would look better in the photo if I have some mint leaves for garnish.