Pineapple Mango Ice Recipes

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.

Steps:

• Add the first 6 ingredients to the container of a food processor or blender; blend until smooth.
• Taste and add sugar if needed.
• Pour mixture into a 9x9 inch baking pan.
• Freeze for 2 hours or until firm.
• Cut frozen mixture into cubes.
• Place cubes in processor or blender.
• Whirl until smooth, scraping down the sides as needed; serve immediately.
• Place any unused in an airtight freezer containers; freeze up to 2 months.
• Variations: Blueberry-Blackberry Ice--substitute 2 cups blueberries for the pineapple and 1 cup blackberries for the mango.
• Honeydew-Kiwi Ice--substitute 2 cups cubed honeydew melon for the pineapple and 1 cup cubed kiwi for the mango.
• Watermelon-Strawberry Ice--substitute 2 cups cubed, pitted watermelon for the pineapple and 1 cup sliced strawberries for the mango.

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Steps:

• Pour all ingredients into a blender and blend until smooth.
• Garnish.
• Enjoy!