Pineapple-Mango Ice

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

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

pineapple, mango, water, corn syrup, honey, lemon juice, sugar

Taken from www.foodnetwork.com/recipes/pineapple-mango-ice-recipe.html (may not work)