Roasted Peach-Mango Dole Whip

Ingredients

• 3 large DOLE^® Peaches, peeled, halved, pitted and chopped
• 2 DOLE^® Mangoes, peeled, pitted and chopped
• 1 large DOLE^® Banana, peeled and quartered crosswise
• 1 cup refrigerated original coconut milk
• 2 tablespoons powdered sugar
• 1 teaspoon lime zest (from 1 DOLE^® Lime) plus additional for garnish (optional)

Directions

1.  Preheat oven to 425°F; line 2 rimmed baking pans with parchment paper. Spread peaches and mangoes in a single layer on 1 prepared pan; roast 25 minutes or until very tender, stirring once halfway through roasting. Transfer mango mixture to second prepared pan; add banana and freeze 5 hours or up to overnight.

2.  Purée milk, sugar, lime zest and frozen fruit mixture in a blender on high until smooth, scraping down sides of blender occasionally. Makes about 3 cups.

3.  Divide peach mixture into 4 small bowls; garnish with lime zest, if desired.

Tips & Tricks

Freeze peach mixture, uncovered, 1 hour and pipe into bowls using a piping bag fitted with a star tip for the classic DOLE^® Whip look.