After the last heatwave, we have had a week of respite and now we are heading for another one. This time I want to be prepared so I came up with a super easy mango granita to prepare in advance.
This mango granita is really easy, it’s low on effort – all you need to do is some stirring every now and then – and it only uses 2 ingredients yet it tastes really good.
While granita, a traditional Italian dessert, is made by blending ripe fruit with some sugar and freezing the resulting mixture, I came up with a great shortcut while walking the aisles of my local supermarket. Finding ripe mangoes here in the UK is not at all easy so instead of hunting for good mangoes, peeling them, cutting them up and blending, I simply got a can of ready-made mango pulp instead. I seasoned it with lime juice and froze the mixture for several hours stirring once every hour. What resulted from this little experiment is a delightful mango granita that is beautifully cooling and full of flavour. Both me and Duncan enjoyed it immensely with a dollop of thick coconut yoghurt and a dusting of lime zest. I already bought several more cans to make it this week as the forecast is looking pretty full on. I hope you’ll give this mango granita a go and that you’ll enjoy it as much as we have.
MORE ABOUT THE INGREDIENTS
MANGO PULP: Mango pulp or puree is what is at the best of this simple mango granita. I used shop bought one for ease and that’s what I recommend. It does contain a small amount of added sugar but it’s only 5% so not the end of the world.
LIME: I like to season mango pure with some lime juice to cut through the sweetness. I used the juice of one whole lime (about 4 tbsp) and a zest of another to serve.
- 850 g / 30 oz can sweetened mango pulp (I used Indus)
- 1-2 limes
- thick coconut yoghurt, to serve (I used The Coconut Collaborative)
METHOD
- Combine mango pulp with juice of one lime (about 4 tbsp), stir until homogenous.
- Transfer the mixture into a shallow freezer-friendly container. I used a metal one.
- Cover the container with a lid and freeze for 1 hour
- After 1 hr scrape the sides with a fork until all frozen areas have been broken up. Return to the freezer and keep on doing that every hour, until you get a fluffed up mango granita (see picture above).
- Once ready to serve, divide between glasses (chill them for 20 minutes beforehand to help granita stay cold). Top with a dollop of thick coconut yoghurt and sprinkle with lime zest.
NOTES
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