Ingredients

• 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

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Instructions

1. 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.
2. Mandarin-Orange ice: Substitute 4 cans (11 ounces each) mandarin oranges, drained, for pineapple and mango in Pineapple-Mango Ice and remove the lemon juice.
3. Blueberry-Blackberry Ice: Substitute 2 cups blueberries for pineapple in Pineapple-Mango Ice, 1 cup blackberries for mango.
4. Honeydew-Kiwi Ice: Substitute 2 cups cubed honeydew melon for pineapple in the Pineapple-Mango Ice and 1 cup cubed, peeled kiwi for the mango.
5. Watermelon-Strawberry Ice: Substitute 2 cups of cubed, pitted watermelon for pineapple in the Pineapple-Mango Ice and 1 cup sliced strawberries (scant pint) for the mango.