Pineapple-Mango Ice

I used to have a thing for Edy's mango sorbet but I had to stop keeping it in the house because I don't trust myself OR Edy.  When I saw this recipe I knew I had to try it because the weather has been really, really, really, HOT..really!

The recipe says to cut into cubes after frozen, blend, and then freeze.  I decided to cut it into serving size cubes and blend individually as needed. This way I will be less likely to serve myself too much.  Who am I kidding, this prevents me from just eating it right out of the container..a la Edy's. 


from Family Circle magazine
(a popular choice for dr.'s offices)

15 min
Level: Easy Peasy

Yield: 5 1/2 cups


Ingredients

2 cups cubed pineapple, fresh or canned packed in juice (I used canned)
1 cup cubed mango (I used frozen)
1/2 cup water
1/4 cup corn syrup (I used light Karo)
1/4 cup honey
1 tablespoon fresh lemon juice
2 to 3 tablespoons sugar, optional, to taste

Directions

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.

Cut into cubes. Place in processor. Whirl until smooth. Place in chilled airtight food storage container. Freeze up to 2 months.


Mandarin-Orange Ice:

Substitute 4 cans (11 ounces each) mandarin oranges, drained, for pineapple and mango in Pineapple-Mango Ice and remove the lemon juice.



Blueberry-Blackberry Ice:

Substitute 2 cups blueberries for pineapple in Pineapple-Mango Ice, 1 cup blackberries for mango.



Honeydew-Kiwi Ice:

Substitute 2 cups cubed honeydew melon for pineapple in the Pineapple-Mango Ice and 1 cup cubed, peeled kiwi for the mango.


Watermelon-Strawberry Ice:

Substitute 2 cups of cubed, pitted watermelon for pineapple in the Pineapple-Mango Ice and 1 cup sliced strawberries (scant pint) for the mango.