Mango Granita Recipes

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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



Mango-Lime Granita image

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

3 cups chopped ripe mango (about 3 mangoes)
1 cup water
Juice of 2 limes (about 1/4 cup)
2 tablespoons sugar

GINGER MANGO GRANITA

Provided by Dave Lieberman

Categories     dessert

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 5



Ginger Mango Granita image

Steps:

  • Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.

4 cups mango juice, room temperature
2 cups water
2 limes, juiced
2-inch piece peeled ginger, grated with microplane
1/2 cup superfine sugar

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



Mango-Chile Granita image

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.

3/4 cup sugar
2 cups mango nectar
1 ripe mango, peeled and cubed
Juice of 2 limes
Kosher salt
Ancho chile powder, for topping

MANGO-LIME GRANITA

Categories     Lime     Mango

Yield serves 4

Number Of Ingredients 4



Mango-Lime Granita image

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

3 cups chopped ripe mango (about 3 mangoes)
1 cup water
Juice of 2 limes (about 1/4 cup)
2 tablespoons sugar

HORCHATA GRANITA WITH KIWI, MANGO AND PINEAPPLE

Make and share this Horchata Granita With Kiwi, Mango and Pineapple recipe from Food.com.

Provided by Rick M.

Categories     Frozen Desserts

Time 13h

Yield 8 serving(s)

Number Of Ingredients 10



Horchata Granita With Kiwi, Mango and Pineapple image

Steps:

  • Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.
  • Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13" x 9" baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 ½ cups). Reserve solids for another use (like cream-of-rice porridge). Whisk milk, sugar and ¼ teaspoon salt into rice milk until completely dissolved.
  • Freeze rice mixture until edges begin to set, 30-35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.
  • Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
  • To serve, divide granita among bowls; top with fruit and sesame seeds.
  • Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.

Nutrition Facts : Calories 317.1, Fat 2.6, SaturatedFat 1.2, Cholesterol 6.1, Sodium 31.3, Carbohydrate 68.3, Fiber 3.4, Sugar 27.2, Protein 6

2 cups jasmine rice (or long grain white rice)
1 vanilla bean, split lengthwise
1 cinnamon stick (preferably canela or Ceylon)
2 cups whole milk
1/2 cup plus 1 tablespoon sugar
kosher salt
1 ripe mango, peeled seeded and cut into 1/2 in pieces
4 ripe kiwi fruits, peeled and cut into 1/2 in pieces
1/4 medium pineapple, peeled, cored, cut into 1/2 in pieces
black sesame seed (for serving)

MANGO, LIME, AND CHILE GRANITA

Categories     Side     Lime     Mango

Yield serves 8

Number Of Ingredients 5



Mango, Lime, and Chile Granita image

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.

2 cups water
2 cups sugar
4 limes, zested and juiced
2 pounds mangoes, peeled and cut into chunks
1 tablespoon 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



Mango & vanilla granita image

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

1 vanilla pod , split (optional)
140g caster sugar
2 large, ripe mangoes
300g strawberries , sliced to serve

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