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Coconut Hullabaloo with a Zesty Mango and Passion Fruit Coulis

Today our guest blogger Ella Stanley treats us to an ice cream delight created using our sun drenched Coconut Hullabaloo dairy free ice cream. 

The days are getting longer, the air is feeling warmer and Spring is well and truly here. I’m no longer craving warm comforting dishes, instead I’ve found myself yearning for something fresh and something light. Ice cream cones take me back to many of my childhood holidays, walking along pebbled British beaches in the hope of an ice cream shaped reward. Mr Whippy however has nothing on the delightful Booja-Booja dairy free ice cream and in an attempt to recreate my childhood memories (with much improved ingredients) I have combined my favourite tropical flavours with the glorious Coconut Hullabaloo.

PI Hullabaloo and lavender


Serves 4


1 tub of Booja Booja Coconut Hullabaloo Dairy Free Ice Cream

1 large, very ripe mango

2 passion fruit

juice and zest of ½ a lime


To serve:

4 gluten free ice-cream cones

desiccated coconut to serve



Place the mango flesh and lime juice into a blender and pulse until smooth. Once you’ve reached your desired consistency mix in the lime zest and pulp from both passion fruit then store in the fridge until serving.

Generously scoop the Coconut Hullabaloo into a cone or bowl, drizzle over the mango coulis and sprinkle with desiccated coconut.

You’ll never think about Mr Whippy again…


RI Mango coulis and Hullabaloo 1



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