Mango Glace with Pineapple Pomegranate Salsa

Name: Mango Glace with Pineapple Pomegranate Salsa
Prep time: 45 min
Total time: 45 min
Yield: 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:; 1 cup finely chopped fresh pineapple; 2 tablespoons pomegranate seeds; 1 tablespoon minced fresh mint

TOTAL TIME: Prep: 45 min. + freezing YIELD: 1 dozen

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 added sugar. —Jodi Taffel, Altadena, California

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:
1 cup finely chopped fresh pineapple
2 tablespoons pomegranate seeds
1 tablespoon minced fresh mint

Directions

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 fruit salsa ingredients; cover and refrigerate overnight.
3. Take cubes out of freezer 10 minutes before serving. Run a small spatula around the edge of each fruit cube to loosen; remove from trays. Serve with fruit salsa.

Nutrition Facts

1 cube with 4 teaspoons salsa: 114 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 29g carbohydrate (24g sugars, 3g fiber), 1g protein.

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