Description
A refreshing tropical granita featuring the unique flavors of mangosteen and mango, perfect for cooling down on a hot day.
Ingredients
Units
Scale
- 1 cup (240 mL) mangosteen segments and its juices, about 12 mangosteens
- 2 cups (475 mL) mangoes, peeled, pitted, and sliced, about 4 small yellow mangoes
- 1 cup (240 mL) water
- 1/4 cup (60 mL) sugar
- Juice of 1/2 lime
Instructions
- Combine the mangoes and mangosteen segments in a blender. Blend until smooth.
- Strain the blended mixture through a fine-meshed sieve to remove any pulp or seeds.
- In a bowl, mix the strained fruit puree with water, sugar, and the juice of 1/2 lime. Stir until the sugar is fully dissolved.
- Pour the mixture into a shallow baking dish and place it in the freezer.
- After 1 hour, use a fork to scrape the mixture, breaking up any ice crystals that have formed. Return to the freezer.
- Continue to scrape the granita every 30 minutes for 3 more hours, or until the mixture is fully frozen and has a fluffy, granular texture.
- Serve immediately or store in the freezer until ready to serve. If stored, scrape again before serving to refresh the texture.
Notes
- To remove the peel and pit of a mango: Laying the mango on its side, slice off the top and bottom of the mango and set the fruit on its base.
- Using a sharp knife, run the blade along the peel starting from the top to the bottom.
- To peel a mangosteen, gently press on the outer shell until it cracks, then peel away the shell to reveal the segments.
- Granita can be stored in the freezer for up to a week.
- Scrape with a fork before serving to refresh the texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 28
- Sodium: 2
- Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 1
- Cholesterol: 0