
Fakhfakhina (Alexandrian fruit salad with ice cream)
فخفخينا (fakhfakhina): Alexandria's chopped fruit salad with mango juice, ice cream and nuts
Fakhfakhina belongs to Alexandria's summer corniche, where juice shops like the famous ones near Mahatet el Raml build tall glasses of chopped mango, banana, guava, strawberries and apple, soaked in mango juice and crowned with scoops of ice cream, nuts and honey. It's an after-beach treat, eaten with a long spoon. The mistake is cutting the fruit hours ahead: banana and apple brown and the juice turns flat, so chop just before serving. Chef's tip: use thick mango nectar rather than thin juice; it clings to the fruit like a sauce. Contains milk and tree nuts; check the ice cream label for gelatine and egg.
- Prep
- 15 min
- Cook
- 0 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
- 1 ripe mangopeeled and diced
- 2 bananasliced
- 5 ½ oz strawberriesquartered
- 1 applecored and diced
- 1 guava (optional)diced (or kiwi)
- 1 ¾ oz pomegranate seeds
- 1 ¼ cups mango nectarchilled
- 4 vanilla or mango ice creamscoops
- 1 ⅜ oz mixed nutschopped (pistachios, walnuts, cashews)
- 2 tbsp honey
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/3 doneStep 1: Cut 1 ripe mango, 2 banana, 5 ½ oz strawberries, 1 apple and 1 guava into small, even pieces about 1.5 cm and toss gently with 1 ¾ oz pomegranate seeds.
8 minStep 2: Divide among 4 tall glasses and pour 1 ¼ cups mango nectar over until the fruit is just covered.
2 minStep 3: Top each glass with a scoop of 4 vanilla or mango ice cream, scatter with 1 ⅜ oz mixed nuts and drizzle with 2 tbsp honey. Serve at once.
3 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 52 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fakhfakhina (Alexandrian fruit salad with ice cream) take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe mango?
- Tinned mango pulp, same weight.
- What can I use instead of banana?
- Mango, same weight (in smoothies and shakes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Ful nabitSprouted fava bean soup
Sprouted beans are ladled out with their cooking liquor in Cairo homes when the weather turns cold or someone is feeling run down, and Egyptians swear by the broth as a pick-me-up. The beans are soaked and left to sprout for a few days, then simmered with onion, garlic and cumin into a light, earthy soup that is sharpened at the table with plenty of lemon. You can eat the beans with a spoon or pop them from their skins. Allow 3 to 4 days for sprouting, although the hands-on work is only about 20 minutes. People with G6PD deficiency (favism) must not eat fava beans. Chef's tip: stop the sprouting when the shoots are about 1 cm long; longer sprouts taste grassy and bitter.
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Perfect for:Summer coolers



