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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
  • Total Time
    Prep: 45 min. + freezing
  • Makes
    1 dozen


  • 4 medium ripe mangoes, peeled and chopped
  • 1 fresh ripe pineapple, peeled and cut into 1/2-inch pieces
  • 2 tablespoons lime juice
  • SALSA:
  • 4 cups finely chopped fresh pineapple
  • 1/2 cup pomegranate seeds
  • 1/4 cup minced fresh mint


  • 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.
  • Combine salsa ingredients; cover and refrigerate overnight.
  • 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.
Nutrition Facts
1 cube with 4 teaspoons salsa: 137 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 35g carbohydrate (29g sugars, 4g fiber), 2g protein.

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  • poo
    Sep 9, 2019

    nice dish