- 2 cups cubed pineapple, fresh or canned packed in juice
- 1 cup cubed mango
- 1/2 cup water
- 1/4 cup corn syrup
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- 2 to 3 tablespoons sugar, optional, to taste
Blend pineapple, mango, water, corn syrup, honey and lemon juice in blender or food processor until smooth. Taste; add sugar by tablespoons, if needed. Pour into 9-inch square baking pan. Freeze 2 hours or until firm.
Cut into cubes. Place in processor. Whirl until smooth. Place in chilled airtight food storage container. Freeze up to 2 months.Mandarin-Orange Ice:
Substitute 4 cans (11 ounces each) mandarin oranges, drained, for pineapple and mango in Pineapple-Mango Ice and remove the lemon juice.Blueberry-Blackberry Ice: Honeydew-Kiwi Ice:
Substitute 2 cups cubed honeydew melon for pineapple in the Pineapple-Mango Ice and 1 cup cubed, peeled kiwi for the mango.Watermelon-Strawberry Ice:
Substitute 2 cups of cubed, pitted watermelon for pineapple in the Pineapple-Mango Ice and 1 cup sliced strawberries (scant pint) for the mango.
Recipe courtesy Family Circle Magazine
Recipe courtesy of Rachael Ray