Papaya Cream

1 Reviews
100% would make this recipe again

A papaya purée and vanilla ice-cream.

A true Brazilian classic, at its best when freshly prepared. A heartful thank you to our dear friend Bernardete, from São Paulo, for this recipe.

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Preparation : 10 min
110 calories/serving


1/4 papaya, ripe 380 g
2 scoops non-dairy frozen dessert, vanilla-flavoured 125 mL
2 tsp crème de cassis (black currant liqueur) 10 mL

Before you start

For best results, choose only ripe papaya (yellow skinned and yielding to gentle pressure).

A blender or food processor will be very useful for this recipe.


  1. Cut the papaya in half lengthwise and remove the black seeds. Peel and discard the skin which is not edible. Coarsely cut the pulp into pieces (about 1,5 cm) and place them in a blender. Add the ice-cream and pulse until very smooth.
  2. Portion out the mixture into individual cups, sprinkle each with the crème de cassis and serve immediately.


Because of the presence of the "papain" (enzyme) in the papaya, this cream does not keep well: prepare and eat it right away.

Nutrition Facts Table

per 1 serving (160 g)


% Daily Value




2 g

3 %

Saturated 0.2 g
+ Trans 0 g

1 %


0 mg


30 mg

1 %


24 g

8 %


4 g

15 %


14 g

Net Carbs

20 g


1 g

Vitamin A

14 %

Vitamin C

129 %


4 %


3 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin C
Good source of  :
Source of  :
Fibre, Magnesium, Potassium, Vitamin A, Vitamin E
Low  :
Fat, Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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