Mango Glace with Pineapple Pomegranate Salsa

  • Total Time

    Prep: 45 min. + freezing

  • Makes

    1 dozen

  • 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:
  • 4 cups finely chopped fresh pineapple
  • 1/2 cup pomegranate seeds
  • 1/4 cup minced fresh mint
  • Directions

  • 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.
  • Nutrition Facts

    1 cube with 4 teaspoons salsa: 137 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 35g carbohydrate (29g sugars, 4g fiber), 2g protein.
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