Mango Granita
Inspired by techniques from America's Test Kitchen.
A refreshing frozen treat made from fresh mango purée and lemon juice, perfect for a light summer dessert.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- blender or food processor
- fine sieve
- bowl
- 2 ice-cube trays
- freezer bag
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 136 kcal |
| Protein | 0.9 g |
| Carbohydrate | 34.6 g |
| of which sugars | 32.9 g |
| of which free sugars | 17.6 g |
| Fat | 0.4 g |
| of which saturates | 0.1 g |
| Fibre | 1.8 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Granita
- 450 g ripe mango flesh (from about 2 mangoes), sliced
- 180 ml water
- 70 g caster sugar
- 1 tbsp lemon juice
- 1
Blend. Place 450 g mango flesh and 180 ml water in a blender or food processor. Pulse the mixture until it is completely smooth.
- 2
Strain. Pass the purée through a fine sieve into a bowl. Discard any fibres that remain in the mesh.
- 3
Sweeten. Stir in 70 g caster sugar and 1 tbsp lemon juice. Mix well until the sugar has fully dissolved into the mango liquid.
- 4
Freeze. Pour the mixture into 2 ice-cube trays. Place them in the freezer for at least 2 h until the cubes are solid.
- 5
Process. Place one layer of frozen cubes into the food processor and pulse 10-12 times. Stop when there are no large chunks left and the texture is icy.
- 6
Serve. Spoon the granita into chilled glasses and serve at once. Repeat the pulsing process for the remaining cubes as needed.
Storage
Keep the cubes in a freezer bag for up to 1 week and pulse them in the processor just before serving.
