Mango Granita
Mango Granita is one of the most delightful desserts, especially in the summertime. I like to top mine with Tajin and lime zest as an homage to the countless mangoes I would eat on my way to work. Street fruit vendors are a staple in New York City and I will never forget the first time I tried a mango covered in Tajin, lime juice, and hot sauce. This Mango Granita brought me back to that very first bite in Union Square.
Granita is a frozen Italian dessert, similar to Italian ice or sorbet. The beauty of granita is that you don’t need any fancy equipment and it is easy to make with any fruit. With a ratio of 2 parts fruit juice to 1 part simple syrup, the possibilities are endless! You can also play around with different simple syrup infusions to spice it up a bit. For this recipe, I used cinnamon simple syrup and it was lovely! This Mango Granita recipe is the perfect no-bake dessert to impress your friends with minimal effort.
Mango Granita
serves 4
3 cups mango, cubed
1 cup water
1 cup simple syrup*
Blend mango with water until smooth. Strain out pulp. This should yield 2 cups of mango juice. Mix with simple syrup and place into a freezer safe dish. Freeze for 1 hour, then use a fork to break up the ice crystals. Repeat this process every hour for 4 hours. Serve with Tajin and lime zest for the ultimate experience.
Simple Syrup
yields 1 1/4 cup
1 cup sugar
1 cup water
cinnamon stick (optional)
In a small pot, mix water and sugar, Add in cinnamon or any other aromatics. Bring to a boil then allow the mixture to come to room temperature. Remove cinnamon stick.