Froyo with a spike

Halve the horned melon (kiwano) and scoop the pulp into a small bowl. Set the empty shells aside – we’ll use them later as tropical ice cream coupes.

Cut the lime in half and squeeze one half over the horned melon pulp. Mix gently.

Warm the honey with a pinch of chili flakes in a small saucepan over medium heat. Stir until the honey becomes smooth and infused with the chili flakes. Let it cool slightly, then stir it into the horned melon-lime mixture. Adjust the amount to taste – for a perfectly sweet, tangy tropical sauce with a mild spicy twitst.

Add 2 scoops of ice cream to each horned melon shell. Spoon the mixture on top as an exotic topping. Sprinkle with pistachio powder and finish with some fresh mint leaves. A tropical treat that’s almost too pretty to eat!

Craving more heat? Add an extra drizzle of hot honey or a pinch of chili flakes on top.