Spiked Pineapple Mango Ice Food

SPIKED PINEAPPLE MANGO SMOOTHIE RECIPE BY TASTY

Steps:

• Using a sharp knife, cut off the top of the pineapple. Run a knife around the inside of the pineapple about ½-inch from the outer skin. Be careful not to cut through the bottom of the pineapple. Cut the inside of the pineapple into 6-8 wedges. Using a large spoon, wiggle the wedges loose from the bottom and scoop out of the pineapple shell. Wrap the pineapple shell in plastic wrap and refrigerate until ready to use.
• Line a baking sheet with parchment paper. Cut the pineapple flesh into 1-inch pieces and spread on the prepared baking sheet in a single layer. Freeze for 4 hours, or until frozen solid.
• Scoop 1 cup of frozen pineapple chunks into a blender. Transfer the rest to a freezer bag and store in the freezer for another use.
• To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth.
• Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
• Enjoy!

SPIKED MANGO PINEAPPLE LEMONADE RECIPE BY TASTY

Steps:

• Combine all ingredients in a large pitcher and stir until sugar has dissolved.
• Once combined, refrigerate for 3 hours or until the drink is cold.
• Serve with ice and the fruit of your choice.
• Enjoy!

MANGO-PINEAPPLE JUICE

Steps:

• Juice, in this order, the mango, pineapple and limes, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

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.

JERK-SPICED MANGO PINEAPPLE CHUTNEY

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

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.