Mango Orange Lime Granite 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.

MANGO ORANGE LIME GRANITA

Steps:

• In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granita and serve in tuile bowl. Garnish with fresh mango slices and orange zest.

ORANGE-LIME PIE WITH MERINGUE TOPPING

Steps:

• Position a rack in the middle of the oven; preheat to 350 degrees F. Pulse the graham crackers in a food processor until crumbly. Slowly drizzle in the butter while pulsing until the crumbs are moist but still crumbly. Press the mixture into the bottom and up the side of an 8-inch springform pan using the bottom of a measuring cup, making sure the crust goes at least 1 inch up the side. Set aside.
• Whisk together the egg yolks, condensed milk, lime and orange zests and juices in a medium bowl. Pour into the crust and bake until the pie sets, 30 to 35 minutes. Let cool to room temperature.
• Position a rack in the middle of the oven and preheat the broiler. Whisk the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy. Slowly add the sugar until the meringue turns glossy. Increase the speed and continue whisking until the meringue holds medium-soft peaks and is glossy but not dry. Top the pie decoratively with the meringue. Broil in the middle of the oven until the meringue begins browning on top, about 3 minutes. Serve warm or let cool to room temperature.

MANGO ORANGE CHOW

Steps:

• Peel the orange, cut into 1/4-inch-thick rounds, then cut each round into quarters until you have 1 cup of orange wedges. Place in a large bowl.
• Peel the mango and cut into random 1/4-inch pieces so they're bite-sized and fit on a toothpick easily. When you have 1 cup of mango pieces, add them to the large bowl. Add the cilantro, Scotch bonnet, lemon juice, and black pepper. Toss well and season with sea salt.
• Cover, refrigerate and let marinate for 5 minutes. Add more salt, to taste, if needed. Serve in a medium bowl with toothpicks.

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