Ingredients
Method
1.Blend or process pineapple and mango until smooth. Using a wooden spoon, push the mixture through a fine sieve or mouli into a large bowl. Stir in the juice.
2.Pour the mixture into 8 x 80ml ice-block moulds. Freeze for 3 hours or until firm.
If you have a juice extractor, you can use it to make the pineapple and mango juice. A mouli is a stainless steel utensil used for grating or pureeing.
Note
