Pineapple and mango puree

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).

Ingredients

1 cup chunked mango

1/2 cup fresh chunked pineapple

6 mint leaves, coarsely chopped

Water (optional)

Method

• 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.(canvas prints photo on canvas canvas prints online)