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Mango Glace with Pineapple Pomegranate Salsa
Prep: 45 min. + freezing
4 medium ripe mangoes, peeled and chopped
1 fresh ripe pineapple, peeled and cut into 1/2-inch pieces
2 tablespoons lime juice
4 cups finely chopped fresh pineapple
1/2 cup pomegranate seeds
1/4 cup minced fresh mint
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.