Granite pineapple and mango dessert

4 servings
4 hours 30 min

Prepare products. Wash the fruit.

Cut the pineapple in half, cut out the hard core, it is not needed. I was making a dessert of 1/2 pineapple. If you cook from a whole, just cut the top and bottom, then cut the peel to a layer of pulp.

Cut the pineapple and mango pulp into medium pieces.

In the bowl of the blender, like tougher ones, first grind pieces of pineapple.

Then add and grind the mango.

Taste the resulting puree, do not add all the sugar at once, a couple of tablespoons are enough. Then pour in the water and mix until homogeneous with short pulses. Add sugar if necessary. It is more useful to add liquid honey, who cannot, to use the usual sugar substitutes. The mix of pineapple and mango is sweet enough, so you can add at least or even do without it, but with sweet it certainly tastes better.

And the final touch to improve taste; add lemon juice and balm or mint leaves. Once again spin everything to homogeneity.

Pour the resulting mixture into a plastic container, close tightly and put into the freezer. The fruit mass freezes long enough, it will take at least 4 hours, you can leave it overnight.

To get the correct structure, you need to get it every hour, break off a large enough piece with a fork, mix, but not grind and freeze again. I interfered 2 times during the first three hours. The result is a bright, beautiful fruit freeze interspersed with ice.

Put a fruit dessert in cremans or martini glasses and serve immediately. On top you can sprinkle crushed nuts or small pieces of mango and pineapple, decorate at your discretion. The taste of the frozen fruit is dulled by the cold, but the dessert melts very quickly. Thawed becomes sweeter and more fragrant.