Mango Glace with Pineapple Pomegranate Salsa

Total Time

Prep: 45 min. + freezing


1 dozen

Updated: Sep. 13, 2023
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 Salsa Recipe photo by Taste of Home


  • 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


  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.