Mango Pineapple Ice Cream

Mango Pineapple Ice Cream is one of the most refreshing ice creams I’ve ever made and it still boggles my mind that so much fresh flavor is possible from a couple cans of fruit, a splash of cream, and a squeeze of lime.

When Alberston’s and Safeway asked me if I’d like to create a new recipe for the “Cans Get You Cooking” project, I jumped at the chance to play with some foods that were already in our pantry. I love keeping a well-stocked pantry because it makes spur of the moment cooking and baking possible. I couldn’t resist the canned mangoes last time I was picking up canned pineapple and I picked up a couple cans to try.

I was pleasantly surprised by how well the flavors from the mango and pineapple combined with just enough cream added to make it a little bit rich and still keep it light. A twist of lime brightens the flavors and a pinch of salt enhances them nicely.

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Mango Pineapple Ice Cream

Servings: 5 -6 servings

Ingredients

• 1 14-ounce can pineapple tidbits, drained
• 1 14-ounce can diced mangoes, drained
• 3/4 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon fresh lime juice
• 1 teaspoon vanilla
• 1/8 teaspoon fine sea salt

Instructions

1. Place all the ingredients in a blender and puree until smooth. Pour into the ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Enjoy!

Notes

I recommend draining the fruit over a dish in order to save the juice. I use the leftover juice in smoothies. For a fun and almost completely from the pantry recipe, you can substitute full-fat coconut milk for the heavy cream in the recipe.