Papaya, strawberries, and Mexican fruit chile powder go hand in hand so why not turn them into a delicious dessert to serve at the end of your favorite Mexican meal or Cinco de Mayo celebration? You can make it happen with 5 ingredients and 5 simple steps.


Recipe Summary

8 hrs 20 mins
8 hrs 30 mins
10 mins
1 quart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.

  • Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.

  • Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.

  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.

  • Add chopped strawberries in the last 5 minutes of churning.

Cook's Note:

For an unusual topping and a way to make the most of your papaya, rinse the seeds and spread them out on a parchment paper-lined baking sheet. Bake at 170 degrees F (77 degrees C) for 2 hours or until the seeds are dry and resemble black peppercorns. Grind the seeds in a pepper grinder (coffee grinder works good too) and sprinkle over the top of the ice cream.

Nutrition Facts

332 calories; protein 1.7g; carbohydrates 34.1g; fat 22.2g; cholesterol 81.5mg; sodium 280.8mg. Full Nutrition