Mango Sorbet Granita (Printable Version)

A vibrant icy mango dessert with lime, frozen into delicate granita crystals for a refreshing cool-down.

# Components:

→ Fruit

01 - 3 large ripe mangoes, peeled and diced (about 1.5 lbs)

→ Sweetener

02 - ⅓ cup granulated sugar

→ Liquid

03 - ¾ cup water
04 - 2 tablespoons fresh lime juice

→ Optional

05 - Pinch of sea salt

# Directions:

01 - In a small saucepan, combine sugar and water. Warm over low heat, stirring until sugar dissolves completely. Remove from heat and allow to cool to room temperature.
02 - In a blender, add diced mango, cooled sugar syrup, lime juice, and a pinch of sea salt if using. Blend until very smooth with no visible fruit fibers.
03 - Pour the blended mixture into a shallow, freezer-safe baking dish in an even layer.
04 - Place the dish in the freezer for 30 to 45 minutes until the edges begin to freeze. Use a fork to scrape the frozen edges toward the center, breaking up ice crystals.
05 - Return the dish to the freezer. Every 30 minutes, remove and scrape with a fork, working the frozen portions into the center until the entire mixture forms light, fluffy ice crystals. Total freezing time is approximately 3 to 4 hours.
06 - Fluff the granita with a fork to achieve a light, crystalline texture. Serve immediately in chilled glasses or bowls.

# Expert Tips:

01 -
  • Naturally vegan, gluten-free, and dairy-free, catering to many dietary needs.
  • Requires minimal active preparation time and simple kitchen tools.
  • A light, low-fat alternative to traditional ice cream at only 120 calories per serving.
02 -
  • Ensure the sugar syrup has cooled completely before blending with the fruit to maintain the vibrant mango flavor.
  • Always check ingredient labels for possible cross-contamination if serving those with severe allergies.
  • If the granita becomes too hard, let it sit at room temperature for a few minutes before fluffing it again with a fork.
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