Ingredients
- 300g pineapples
- 300g mango
- 100g sugar
Directions
- Cut up pineapple flesh and keep the pineapple to use as a serving bowl
- In Ventray Blender, blend pineapple and mango, add in sugar, mix well then freeze for at least 5 hours
- Blend the frozen fruit puree into slush form and serve in pineapple bowl