Mango Pineapple Water Recipes

MANGO-PINEAPPLE SLUSHIE RECIPE BY TASTY

Steps:

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

MANGO-PINEAPPLE WATER

Steps:

• In a 2-quart glass pitcher, combine the water, pineapple, and mango. Cover and refrigerate at least 6 hours or overnight.
• Divide fruit and water among five 12-ounce ice-filled glasses. Garnish with pineapple sage or pineapple mint. If desired, sweeten to taste with sugar, Simple Syrup, or sweetener.

MANGO PINEAPPLE SMOOTHIE RECIPE (3 VERSIONS)

Steps:

• If you're using fresh ingredients, peel and cut into chunks. Preferably use at least one of the fruit frozen for a thicker creamier consistency. And since the pineapple is more fibrous than mango, I'll be using frozen pineapple.
• So get it ready by peeling, coring and dicing the pineapple before bagging it up into the freezer. Or buy bagged frozen pineapple.
• Throw all ingredients in the blender and blend until everything looks dissolved and smooth. If you're making a smaller portion then use a smaller blender for smoothies and shakes rather than a regular large one.
• Pour the pineapple mango smoothie into glasses. Garnish, with fresh fruit, seeds or mint leaves if you like.

MANGO-PINEAPPLE CHUTNEY

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.