MANGO-LIME GRANITA
This simple, icy dessert will transport you to more tropical climes thanks to the tart and sweet flavors of lime and mango.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 108 g, Fiber 1 g, Protein 1 g, Sodium 4 g
MANGO-CHILE GRANITA
This frozen treat is loaded with delicious mango and a refreshing punch of lime. A dusting of ancho chile powder before serving provides a nice warming kick.
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 6
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 & VANILLA GRANITA
Delicious fruity, summer pudding - counts as 1 of your 5-a-day
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Tip the vanilla into a bowl with the sugar. Bring a kettle of water to the boil and pour 250ml over the sugar. Stir until completely dissolved, then leave to cool. Meanwhile, peel the mangoes and cut away all the flesh, then blitz in a food processor until you have a smooth purée. Stir the purée into the syrup and fish out the vanilla pod. Freeze the purée as before or churn in an ice-cream machine to make a sorbet. Serve with sliced strawberries.
Nutrition Facts : Calories 163 calories, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
GINGER MANGO GRANITA
Provided by Dave Lieberman
Categories dessert
Time 12h10m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.
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, 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.
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- Check the bowl every 20 minutes or so to scrape the ice crystals off the sides of the bowl until you end up with a fluffy snowy consistency.
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