Pineapple-Mango Ice

Pineapple-Mango Ice

Ingredients:
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
mango nectar, canned
water, bottled, generic
syrups, corn, light
honey
lemon juice, raw
sugars, granulated

Directions:
Blend pineapple, mango, water, corn syrup, honey and lemon juice in blender or food processor until smooth.
Taste; add sugar by tablespoons, if needed.
Pour into 9-inch square baking pan.
Freeze 2 hours or until firm.
Cut into cubes.
Place in processor.
Whirl until smooth.
Place in chilled airtight food storage container.
Freeze up to 2 months.
Substitute 4 cans (11 ounces each) mandarin oranges, drained, for pineapple and mango in Pineapple-Mango Ice and remove the lemon juice.
Substitute 2 cups blueberries for pineapple in Pineapple-Mango Ice, 1 cup blackberries for mango.
Substitute 2 cups cubed honeydew melon for pineapple in the Pineapple-Mango Ice and 1 cup cubed, peeled kiwi for the mango.
Substitute 2 cups of cubed, pitted watermelon for pineapple in the Pineapple-Mango Ice and 1 cup sliced strawberries (scant pint) for the mango.