Mango Granita Recipes

MANGO GRANITA RECIPE

Steps:

• Peel the mangoes and remove as much flesh as possible from the pits. Dice the flesh into large pieces.
• Place the mango pieces into a blender along with the sugar, lime zest and juice, ginger and water. Puree the mixture until liquefied to form the granita base. This makes about 5 cups.
• Strain the granita base and place in a large baking dish. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.

GINGER MANGO GRANITA

Steps:

• Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.

MANGO-CHILE GRANITA

Steps:

• Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.
• Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with chile powder.

MANGO, LIME, AND CHILE GRANITA

Steps:

• In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.
• Put the sugar syrup, lime zest, lime juice, and mango chunks into a blender. Puree until smooth. Pour the mango mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass and lightly sprinkle with the chile powder.

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

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.