Mango Glace with Pineapple Pomegranate Salsa
“I’d like to say this dish was a brilliant idea that came from expert planning. But the truth is that between the quickly ripening fruit on my counter and the 100-degree heat, it pretty much invented itself! Very ripe fruit eliminates the need for extra sugar.” —Jodi Taffel, Altadena, California
Mango Glace with Pineapple Pomegranate Salsa
Mango Glace with Pineapple Pomegranate Salsa
| Servings | Prep Time |
| 1dozen | 45minutes + freezing |
| Servings | Prep Time |
| 1dozen | 45minutes + freezing |
Ingredients
- 4 medium ripe mangoes peeled and chopped
- 1 fresh ripe pineapple peeled and cut into 1/2-inch pieces
- 2 tbsp lime juice
- SALSA:
- 4 cups finely chopped fresh pineapple
- 1/2 cup pomegranate seeds
- 1/4 cup minced fresh mint
Portions: dozen
Units:
Ingredients
Portions: dozen Units: |
Instructions
- Combine mangoes, pineapple and lime juice in a blender. Cover and process until smooth. Strain through a fine-mesh strainer into a large bowl. Pour into 1-3/4-in. silicone ice cube trays. Freeze until firm, 8 hours or overnight.
- Combine salsa ingredients; cover and refrigerate overnight.
- Remove cubes from freezer 10 minutes before serving. Run a small spatula around the edge of each fruit cube to loosen; remove from trays. Serve with salsa.
Recipe Notes
Nutrition Facts
1 cube with 4 teaspoons salsa: 137 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 35g carbohydrate (29g sugars, 4g fibre), 2g protein.
