Ingredients
4 medium ripe mangoes, peeled and chopped1 fresh ripe pineapple, peeled and cut into 1/2-inch pieces2 tablespoons lime juiceSALSA:1 cup finely chopped fresh pineapple2 tablespoons pomegranate seeds1 tablespoon minced fresh mint
Preparation
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.
Take cubes out of freezer 10 minutes before serving. Run a small spatula around the edge of each fruit cube to loosen; remove from trays. Serve with salsa.
