Recipe courtesy of Family Circle Magazine
Save Recipe Print
Total:
17 min
Prep:
15 min
Inactive:
2 min
Yield:
5 1/2 cups
Level:
Easy
Healthy

Ingredients

Directions

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: Substitute 2 cups blueberries for pineapple in Pineapple-Mango Ice, 1 cup blackberries for mango.

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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Royal Icing

Recipe courtesy of Alton Brown

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Perfect Iced Tea

Recipe courtesy of Food Network Kitchen

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Sugar Cookies with Royal Icing

Recipe courtesy of Food Network Kitchen

Iny's Prune Cake with Buttermilk Icing

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword