Iced pineapple and mango slush

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.
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