November 13, 2014

Mango & Lime Granita

Think of this as a healthy summer dessert. Despite the couple tablespoons of sugar, the rest of it really is just nature's sugar and water! When I think of Christmas fruit, I don't think of the minced fruit variety, I think of strawberries, mango, peaches and weirdly, pomegranate. Perhaps it's Nigella's Christmas food show influences where there is always a recipe that is flecked with the jewel like tones of Pomegranate!
This Mango and Lime Granita goes quite well plopped on top of frozen blueberries and pomegranate (as pictured), and is a great summertime dessert, one to finish off and relieve after a stomach bulging Christmas lunch. You can pile glasses of your favourite fruit and then top it off with the Mango & Lime Granita, then leave to sit in your freezer until ready to serve.


  • 2 Large Mangoes or 3 Cups of Chopped Mango (I used Kensington Pride Mangoes)
  • 1 Cup of Water
  • 1 Freshly squeezed Juice of Lime (double this if you want your granita to be tangier)
  • 2 TBSP of Sugar
  • 1 Splash of Bacardi Rum (Optional)
1.  Place all ingredients into a food processor with metal blade attachment and process until the Mango is smooth and sugar is all dissolved.
2.  Pour the mixture into a relatively shallow rectangle metal pan or plastic container and place in the freezer until NEARLY set (around the 3-4 hour mark), but whisk the mixture every hour.
3.  Remove from the freezer and scrape the surface of the semi-iceblock with a fork until you get shaved ice. Do this to the whole batch if you like and then return to the freezer until you are ready to pile your fruit and granita up into glasses

Hope you enjoy this refreshing dessert. There are many ways to spruce this up and you can even change out the mango for another similar fruit like peach or nectarine! If you enjoy a more creamy dessert, try swirling a few good glugs of coconut cream into the granita mix before freezing or simply poured on top like a syrup! Tropical explosion!


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