Ingredients:

• 1 small samba papaya (or ½ of a large formosa papaya)

• 4 scoops of vanilla ice cream

• 2 teaspoons of Crème de Cassis liqueur per serving

• Fresh mint leaves (for garnish)

Instructions:

1.Prepare the Papaya:

Peel and seed the papaya, then cut it into chunks.

2. Blend the Ingredients:

In a blender, combine the papaya chunks and vanilla ice cream.

Blend until smooth and creamy.

3. Serve:

Pour 2 teaspoons of Crème de Cassis liqueur into each serving glass or bowl.

Add the Mixture: Pour the papaya and ice cream blend over the liqueur in each glass, gently stirring to combine.

Garnish: Top with a fresh mint leaf for a pop of color and a hint of freshness.

Optional: For added texture, sprinkle some crushed nuts or drizzle a little honey on top.

Enjoy: Serve immediately and enjoy this light, refreshing, and exotic dessert!

Serves: 2

Tips to Improve the Recipe:

Use Frozen Papaya: For a thicker, creamier texture, freeze the papaya chunks before blending.

Chill the Bowls: Chill the serving bowls or glasses beforehand to keep the dessert cool and refreshing.

Add Texture: Consider adding a layer of crushed cookies or granola at the bottom of the serving bowl for added crunch.