Mango Glace with Pineapple Pomegranate Salsa

“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 extra sugar.” —Jodi Taffel, Altadena, California

Mango Glace with Pineapple Pomegranate SalsaPhoto: Shutterstock
Mango Glace with Pineapple Pomegranate Salsa
Mango Glace with Pineapple Pomegranate Salsa
Servings Prep Time
1dozen 45minutes + freezing
Servings Prep Time
1dozen 45minutes + freezing
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  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 salsa ingredients; cover and refrigerate overnight.
  3. 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.
Recipe Notes

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