Pineapple-Mango Ice

1. 1

   Blend pineapple, mango, water, corn syrup, honey and lemon juice in blender or food processor until smooth.

2. 2

   Taste; add sugar by tablespoons, if needed.

3. 3

   Pour into 9-inch square baking pan.

4. 4

   Freeze 2 hours or until firm.

5. 5

   Cut into cubes.

6. 6

   Place in processor.

7. 7

   Whirl until smooth.

8. 8

   Place in chilled airtight food storage container.

9. 9

   Freeze up to 2 months.

10. 10

    Substitute 4 cans (11 ounces each) mandarin oranges, drained, for pineapple and mango in Pineapple-Mango Ice and remove the lemon juice.

11. 11

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

12. 12

    Substitute 2 cups cubed honeydew melon for pineapple in the Pineapple-Mango Ice and 1 cup cubed, peeled kiwi for the mango.

13. 13

    Substitute 2 cups of cubed, pitted watermelon for pineapple in the Pineapple-Mango Ice and 1 cup sliced strawberries (scant pint) for the mango.

* Per serving · 4 servings · Values may vary.

No additional tips available.