Pineapple Mango Ice Recipes

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MANGO-PINEAPPLE ICE CREAM



Mango-Pineapple Ice Cream image

Make and share this Mango-Pineapple Ice Cream recipe from Food.com.

Provided by Laka

Categories     Ice Cream

Time 6h35m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups whole milk
1 cup sugar
1/4 cup powdered milk
8 egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups mangoes, cleaned and cut into small pieces
1 1/2 cups pineapple, cleaned and cut into small pieces

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.

Nutrition Facts : Calories 455, Fat 24.4, SaturatedFat 13.5, Cholesterol 289, Sodium 80.8, Carbohydrate 52.8, Fiber 1.2, Sugar 49.4, Protein 8.6

PINEAPPLE MANGO DAIQUIRI



Pineapple Mango Daiquiri image

Sweet tropical drink!

Provided by Wingnut83

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 5m

Yield 1

Number Of Ingredients 6

2 (1.5 fluid ounce) jiggers mango nectar
1 (1.5 fluid ounce) jigger pineapple juice
1 (1.5 fluid ounce) jigger rum
1 (1.5 fluid ounce) jigger triple sec
½ lime, juiced
2 cups ice cubes, or as desired

Steps:

  • Pour mango nectar, pineapple juice, rum, triple sec, and lime juice into a blender and pulse once or twice to combine. Add ice cubes and blend until drink is slushy and no ice chunks remain, 1 to 2 minutes. Serve in a glass with additional ice if desired.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 41 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 6.8 mg, Sugar 35.8 g

MANGO PINEAPPLE ICE CREAM ...NO MACHINE NEEDED



Mango Pineapple Ice Cream ...no Machine Needed image

Make and share this Mango Pineapple Ice Cream ...no Machine Needed recipe from Food.com.

Provided by chef FIFI

Categories     Frozen Desserts

Time 6h7m

Yield 6-8 cups

Number Of Ingredients 9

1 -1 1/2 mango
8 ounces crushed pineapple
14 ounces condensed milk (regular)
12 ounces evaporated milk (regular)
8 ounces Cool Whip
red food coloring
yellow food coloring
coconut (optional)
nuts (optional)

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



Spiked Pineapple-Mango Ice image

Make and share this Spiked Pineapple-Mango Ice recipe from Food.com.

Provided by Cynna

Categories     Frozen Desserts

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup water
1/3 cup brown sugar, packed
2 cups unsweetened pineapple juice
1/2 cup mango nectar
4 tablespoons dark rum
6 pineapple chunks (for garnish)

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.

Nutrition Facts : Calories 111.6, Fat 0.1, Sodium 6.9, Carbohydrate 22.6, Fiber 0.2, Sugar 20.1, Protein 0.3

COCONUT-MANGO-PINEAPPLE ICE POPS



Coconut-Mango-Pineapple Ice Pops image

These tropical ice pops with pineapple juice, mango pulp, and coconut milk are quick and easy to make.

Provided by Gaspril

Time 4h10m

Yield 10

Number Of Ingredients 3

8 ounces coconut milk
7 ounces canned sweetened mango pulp
17 ounces unsweetened pineapple juice

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.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 12 g, Fat 4.9 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 4.2 g, Sodium 5 mg, Sugar 5.3 g

PINEAPPLE MANGO ICE



Pineapple Mango Ice image

Make and share this Pineapple Mango Ice recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 25m

Yield 3 1/2 cups

Number Of Ingredients 7

2 cups cubed pineapple (fresh or juice-packed canned)
1 cup cubed mango
1/2 cup water
1/4 cup light corn syrup
1/4 cup honey
1 tablespoon fresh lemon juice
2 -3 tablespoons sugar (optional, to taste)

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.

Nutrition Facts : Calories 285.4, Fat 0.3, SaturatedFat 0.1, Sodium 21.7, Carbohydrate 76.3, Fiber 2.5, Sugar 57, Protein 0.9

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