Pineapple-Mango Ice

Prep 15 m
Freeze 120 m


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  1. 1 of 3 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.
  2. 2 of 3 Cut into cubes. Place in processor. Whirl until smooth. Place in chilled airtight food storage container. Freeze up to 2 months.
  3. 3 of 3 Per 1/2-Cup Serving: 95 Cal 0 g Fat (0 g Sat)15 mg Sodium 1 g Protein 25 g Carbo0 mg Cholesterol. Makes 5-1/2 cups.
Nutrition Information for Pineapple-Mango Ice
Servings Per Recipe:
Per Serving: 16 mg sodium, 0 g sat. fat, 0 mg chol., 29 g carb., 107 kcal cal.
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Printed from 07/22/2019