Mango Glace with Pineapple Pomegranate Salsa

Total Time Prep: 45 min. + freezing
Yield 1 dozen
Contest Winner
Test Kitchen Approved
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 added sugar. —Jodi Taffel, Altadena, California

Ingredients

  • 4 medium ripe mangoes, peeled and chopped
  • 1 fresh ripe pineapple, peeled and cut into 1/2-inch pieces
  • 2 tablespoons lime juice
  • SALSA:
  • 1 cup finely chopped fresh pineapple
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon minced fresh mint

Directions

  1. 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.
  2. Combine fruit salsa ingredients; cover and refrigerate overnight.
  3. Take cubes out of freezer 10 minutes before serving. Run a small spatula around the edge of each fruit cube to loosen; remove from trays. Serve with fruit salsa.

Nutrition Facts

1 cube with 4 teaspoons salsa: 114 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 29g carbohydrate (24g sugars, 3g fiber), 1g protein.

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 added sugar. —Jodi Taffel, Altadena, California
Recipe Creator

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