Ginger Mango Granita Recipes

MANGO-LIME GRANITA

Steps:

• Place the chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
• Pour the mixture into a 9 × 5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking the mixture every hour. Remove from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice. Return to the freezer until ready to serve. The granita can be stored in an airtight container in the freezer up to 2 weeks.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 108
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 28g
• Sodium: 4mg
• Protein: 1g
• Fiber: 1g

GINGER MANGO LASSI

Steps:

• To remove the flesh of the mango, cut the flesh away from the pit in 2 large pieces. Use a paring knife to cut through the flesh (but not through the peel) in a crisscross grid pattern. Use your thumbs to press against the skin side and pop the mango cubes up. Cut across the bottom, along the peel and add the cubes to the blender.
• Peel ginger. Grate ginger finely into bowl. Use fingers to squeeze juice out of gratings. Discard juiced gratings.
• Put ginger and remaining ingredients in the blender and blend until thick and smooth.
• If you don't have a blender you can still make the drink: Just whisk everything but the ice together in a mixing bowl. Fill glasses with ice and pour the mixture on top.

MANGO-LIME GRANITA

Steps:

• Place chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
• Pour mixture into a 9-by-5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking mixture every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Granita can be stored in an airtight container in the freezer up to 2 weeks.

MANGO-GINGER KOMBUCHA

Steps:

• Heat 3 cups of the filtered water to 200 degrees F in an electric kettle and place the tea leaves in a 4-cup liquid measuring cup. Pour the water over the tea leaves and let steep for 10 minutes. (If using a traditional kettle or pot, bring the water to a boil and let cool for 1 for 2 minutes before using.)
• Strain the steeped tea into a 1-gallon glass jar. Add the sugar and stir until the sugar has dissolved. Discard the tea leaves.
• Add the remaining 8 cups filtered water to lower the temperature to lukewarm. If the water is still warmer than 100 degrees F, leave on the counter for 10 minutes, then recheck. Anything hotter than 100 degrees F can damage the SCOBY.
• Add the kombucha and the SCOBY. Cover the jar with a coffee filter secured with a rubber band and place in a warm, well-ventilated area out of direct sunlight until the mixture begins to take on a pleasantly sour and tangy flavor and is lightly effervescent, 2 to 3 weeks. The ideal fermentation temperature is between 75 and 85 degrees F.
• When you're happy with the flavor, wash your hands very well. Gently remove the SCOBY and transfer to a clean bowl. Reserve 2 cups of the kombucha and add to the bowl with the SCOBY.
• Add the mango and the ginger to the jar with the remaining kombucha. Re-cover with the coffee filter and rubber band. Let sit at room temperature until the kombucha has taken on the flavor of the fruit and ginger, 2 to 4 days. Meanwhile, you can start a second batch of kombucha with the SCOBY and reserved 2 cups of plain kombucha, following the same steps above using a clean 1-gallon glass jar (see Cook's Note).
• When the flavored kombucha is ready, strain through a fine-mesh sieve into a large measuring cup or bowl. Discard the solids, then divide the kombucha evenly among six to eight 12- to 16-ounce plastic soda bottles with tight-fitting lids Be sure to leave at least 1 1/2 inches of headspace in each bottle for gas to expand. Twist the lids on tightly and park on the counter until the bottles are firm to the touch, indicating that the kombucha is carbonated, 1 to 3 days. Move to the fridge and chill before drinking. The kombucha will keep in the refrigerator for up to 1 month.

MANGO ORANGE LIME GRANITA

Steps:

• In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granita and serve in tuile bowl. Garnish with fresh mango slices and orange zest.