Mango Chile Granita Recipes

MANGO-LIME GRANITA

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.

CHILE-MANGO MARGARITA

Steps:

• In a small saucepan over medium-high heat, combine the agave, habanero and 3/4 cup water and stir until combined. Bring to a simmer and cook for 2 minutes, or until the agave is fully mixed with the water. Turn off the heat and let cool. Strain through a fine-mesh sieve.
• In a pitcher, combine the chile-agave simple syrup, lime juice, mango nectar and tequila. Stir to combine. Pour into glasses over ice. Garnish with lime slices.

MANGO-LIME GRANITA

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

MANGO, LIME, AND CHILE GRANITA

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.

GINGER MANGO GRANITA

Steps:

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

MANGO CON CHILE PALETAS

Steps:

• In a medium saucepan, combine 2 cups water and the sugar. Cook over medium heat until the mixture reaches 200 degrees F, about 20 minutes. Remove from the heat and carefully pour into a bowl. Add in 2 cups of the mango and with a hand mixer on low speed, blend until smooth. Once smooth, stir in the lime juice, chile powder and remaining cup of chopped mango.
• Pour the mixture into popsicle molds, place in the freezer for 1 hour and then insert popsicle sticks. Return to the freezer until set, 5 to 6 hours.

MANGO & VANILLA GRANITA

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.