Ingredients
2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into 3/4-inch pieces, and frozen on a parchment-lined baking sheet
Pinch of kosher salt
2 tablespoons agave nectar (if using mango or kiwi)
2 tablespoons fresh lime juice (if using mango)
6 ounces high-quality white chocolate, such as Valrhona
8 sugar cones
Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating
White-Chocolate Magic Shell(optional)
Preparation
Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.
Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.
Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.
