Tropical Fruit Sauce

[Guest guest]

Tropical Fruit Sauce

 

 

4 teaspoons cornflour (cornstarch)

2 passionfruit, halved (1/4 cup pulp)

1 cup orange juice

1/2 cup mango nectar -OR- 1/2 large mango, pureed

 

 

1. Combine cornflour (cornstarch) and passionfruit pulp in a small bowl.

 

2. Place orange juice and mango nectar in a small saucepan over medium-high

heat. Bring to the boil.

 

3. Stir in cornflour (cornstarch) mixture. Reduce heat to medium. Simmer for 2

to 3 minutes or until thickened. Remove from heat. Cool.

 

4. Serve over ice-cream.

 

 

 

STORAGE TIP: Refrigerate in an airtight container for up to 2 days. Stir before

serving.

 

VARIATION: To make an ice-cream sauce for grown-ups, stir 4 teaspoons (or to

taste) Cointreau through sauce just before serving.

 

 

 

Makes 1 1/2 cups.