This summery puree can be refrigerated in individual containers for up to one week, or frozen for up to six months. It makes 1 cup (6 servings).
1 cup chunked mango
1/2 cup fresh chunked pineapple
6 mint leaves, coarsely chopped
• Combine the mango, pineapple and mint in a deep mixing cup. Use a stick blender to puree until smooth.
• If desired, add water a teaspoon or two of at a time to achieve the desired consistency.
• Transfer to airtight containers for storing.