Pineapple Mango Ice Food

MANGO PINEAPPLE ICE CREAM ...NO MACHINE NEEDED

Steps:

• Cut and smash up mango until its in a coarse pulp.
• In a bowl combine the milks and add a few drops of the food coloring to give it a very light orange color. One to two drops should be enough.
• Drain pineapple well, add pineapple and mango to bowl with milks and stir well with a large spoon.
• Fold in whipped cream until well incorporated, the whip cream will dissolve some in the mixture.
• Pour into a large plastic container and freeze for at least 6 hours but more may be needed depending on temperature of freezer.

SPIKED PINEAPPLE-MANGO ICE

Steps:

• Combine sugar and water in medium saucepan. Bring to a boil.
• Cook over medium-high heat or until sugar dissolves, stirring constantly.
• Remove from heat; cool.
• Stir in rum, pineapple juice, and mango nectar.
• Pour mixture in 11x7 dish ; cover and freeze for 45 minutes.
• Stir mixture every 45 minutes with fork until completely frozen and slushy. (about 4 hours).
• Remove mixture from freezer and scrape with a fork until fluffy.
• Serve in stemless wine glasses and garnish with a pineapple chunk.

MANGO-PINEAPPLE ICE CREAM

Steps:

• In a large pot mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
• Put the egg yolks in a medium bowl and whisk for 2 minutes until they are thickened.
• While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy).
• Stir in whipping cream and vanilla. Cover and put into the refrigerator for at least 6 hours (or overnight) before making the ice cream in the ice cream maker.
• Blend fruit in a food processor or blender to a puree consistency.
• Stir the pureed fruit into the milk and egg mixture. Mix thoroughly.
• Pour the mixture into an ice cream machine and churn until frozen, 15-20 minutes, according to the manufacturer's instructions.
• Transfer to plastic container and place in the freezer for an hour before serving.
• Serving: take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

PINEAPPLE SORBET WITH FRESH MANGO

Steps:

• Put the pineapple into a blender or food processor and blitz to a purée. To make the stock syrup, put all the ingredients in a large pot with 500ml water, slowly bring to the boil and stir until the sugar has dissolved, then remove from the heat.
• Tip the pineapple purée and the lime juice into the syrup and stir well. Leave to cool, then strain and churn in an ice-cream maker following manufacturer's instructions. Place in a container and freeze. Alternatively, tip the syrup into a large tray and freeze until it starts to set, then every hour or so break up the ice with a fork. Serve the sorbet scooped into dessert glasses with a few slices of mango.

COCONUT-MANGO-PINEAPPLE ICE POPS

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.

PINEAPPLE MANGO ICE

Steps:

• Add the first 6 ingredients to the container of a food processor or blender; blend until smooth.
• Taste and add sugar if needed.
• Pour mixture into a 9x9 inch baking pan.
• Freeze for 2 hours or until firm.
• Cut frozen mixture into cubes.
• Place cubes in processor or blender.
• Whirl until smooth, scraping down the sides as needed; serve immediately.
• Place any unused in an airtight freezer containers; freeze up to 2 months.
• Variations: Blueberry-Blackberry Ice--substitute 2 cups blueberries for the pineapple and 1 cup blackberries for the mango.
• Honeydew-Kiwi Ice--substitute 2 cups cubed honeydew melon for the pineapple and 1 cup cubed kiwi for the mango.
• Watermelon-Strawberry Ice--substitute 2 cups cubed, pitted watermelon for the pineapple and 1 cup sliced strawberries for the mango.