Shaved Ice with Fresh Fruit Purée



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 20 Minutes, Plus Freezing

The Japanese feel as if summer has arrived when shaved ice is added to the menu of Japanese sweet shops. It’s time-consuming to make, but if you crush the ice in a food processor and freeze it again, you can process the ice again just before you eat it. This will also give much better results – it’s like eating fluffy, powdery snow.



  • 40 ice cubes, about 900 g (2 lb)
  • 200 g (7 oz) frozen strawberries
  • 100 g ( oz) fresh or tinned lychees, frozen
  • 150 g ( oz) frozen mango
  • ½ cup (125 ml) filtered water
  • juice and grated zest of ½ unwaxed organic lime
  • diced fresh strawberries, to serve
  • diced fresh mango, to serve


If you are blitzing the ice twice, place the ice cubes in a food processor and blitz until you get snowy ice. Quickly tip it into a deep container (try not to compress the ice flakes) and keep this in the freezer for at least 2 hours.

Tip the frozen strawberries and lychees into a blender. Blend to a smooth purée, then transfer to a bowl and rinse the blender.

Tip the frozen mango and water into the blender. Blend to a smooth purée. Add the lime juice and zest.

Transfer the ice flakes to a food processor and blitz until you get powdery ice.

Divide the shaved ice among four bowls, forming a mound in the centre of each without compressing the ice. Pour the two kinds of fruit purée over the ice and decorate with fresh fruit. Serve immediately.