Murici

The smell needs a reason to be forgiven; sweetened juice is that reason, everywhere it grows.

Sorvete de murici is the whole fruit's reputation rehabilitated in one dessert.

Fat mutes the funk and lets the tropical sweetness underneath it come forward.

The same trick as coconut, dairy version, is why the ice cream works at all.

Acid distracts from the cheesy top note just long enough to notice the fruit is actually sweet.

Molasses spirit against ripe funk, treated like a very tropical fortified wine.

Round sweetness sits over the funk the way it does over any ripe, borderline fruit.

The smell already suggests it; putting the two side by side confirms the resemblance is not an insult.

Funk meeting funk in a savoury Amazonian sauce base nobody outside Pará has tried.