Pineapple Mango Ice Recipes

MANGO-PINEAPPLE SLUSHIE RECIPE BY TASTY

Steps:

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

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.

PINEAPPLE MANGO DAIQUIRI

Steps:

• Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.

PINEAPPLE MANGO ICE

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.

COCONUT-MANGO-PINEAPPLE ICE POPS

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.

MANGO-PINEAPPLE ICE CREAM

Steps:

• In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
• Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.
• While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).
• Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.
• Blend fruit in a food processor or blender to a puree consistency.
• Stir the pureed fruit into the milk and egg mixture. Mix thoroughly.
• Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturer's instructions.
• Transfer to plastic container and place in the freezer for an hour before serving.
• Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.