In a medium saucepan combine orange juice, pineapple juice, and sugar. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
Place mango in food processor and puree. Add juice and sugar mixture. Puree until smooth.
Direct Freeze: Pour into a 4 cup container and allow to freeze until solid.
Ice Cream Maker: Add mixture to ice cream maker and freeze according to the manuafacturer's directions.
Serve and enjoy!
We enjoy serving this with fresh blue berries.
Nutritional Info: 1/2 cup serving
Per Serving: 142 Calories; trace Fat (1.6% calories from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.
Exchanges: 1 Fruit; 1-1/2 Other Carbohydrates.
Nutrtional Info: substitute Splenda® for sugar, 1/2 cup serving
Per Serving: 69 Calories; trace Fat (3.1% calories from fat); 1g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.
Exchanges: 1 Fruit.