Mango Vanilla Granita Recipes

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.

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.

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

Steps:

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

Steps:

• Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine. Set aside.
• Throw the mango chunks into a blender. Top off the blender with ice. Pour in the tequila and triple sec. Add the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get the consistency you want. Use a piece of one of the limes to moisten the rims of the glasses. Dip the rims in the lime sugar. Pour the drinks and serve immediately.