A lovely fresh fruit iced dessert.
Ingredients
- 2 ripe mangoes
- 1 fresh pineapple
Method
- 1. About two hours before you head off, peel and stone the mangoes and cut away all the flesh. Roughly cut up the flesh, put into a food processor and blend to a smooth purée. Spoon into a freezerproof container. Freeze for 1½ hours, until slushy. Peel and core the pineapple, then cut the flesh into small cubes. Stir the pineapple into the mango and return to the freezer.
- 2. Just before you head off, spoon the semi-frozen mango and pineapple mixture into a flask and close tightly. Pop into a cool box.
- 3. At the beach, buy a few vanilla ice creams and tip the scoops of ice cream into pretty paper cups or plastic tumblers. Spoon the iced pineapple and mango slush on top.
Nutritional info
Per serving: 70kcals, 0.3g fat (no saturated), 0.8g protein, 17.2g carbs, 17g sugar, trace salt
Chef's tip
To make sure your pineapple and mango slush stays extra cold, pre-chill the flask first by filling with ice and leaving it for a few hours. Tip out the ice before adding the slush. You can eat this on its own or, better still, buy some vanilla ice cream at the beach to eat with it.