Pineapple-Mango Ice

Directions

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.