Mango Chile Granita Recipes
MANGO GRANITA
Mango Granita is a crumbly, delicious mango delight made by freezing mango pulp blend with sugar & lemonade. Mango Granita is a cool dessert for managing the scorching heat and a perfect choice to end a meal with.
Provided by Sharmilee J
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Rinse the mango, scrap the skin.
- Chop the mango roughly and add it to the mixer jar. Add sugar.
- Add lemon juice. Blend it to a smooth puree. Pour this in a freezer safe container.
- Keep covered and freeze it for at least 6-8 hours preferably overnight.
- Next day using a fork scrap and serve immediately.
- Serve Mango Granita chilled!
Nutrition Facts : ServingSize 100 g, Calories 86 kcal, Carbohydrate 22 g, Protein 1 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 1 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 0.2 g
MANGO GRANITA RECIPE
There is something to be said about undertaking a complicated recipe. The thrill of a new challenge, flying solo with nothing more than your blind faith in the written word and the lure of a pretty picture. Then the labor, the cost, the sweat-inducing stress. Finally, at the end of it all, wondering if the whole experience was more of a religious encounter, or an exercise in masochism.Rewarding? Perhaps. Personally, I like to keep it simple in the kitchen.My latest obsession is granita: Place a flavored liquid in a shallow dish and freeze, whisking or scraping with a fork every half-hour or so until frozen. Voila.No special equipment. No hard labor. And the payoff is amazing.A lightly sweetened liquid -- wine, juice, even coffee -- is frozen, agitated periodically to keep it from freezing solid, then shaved into ice crystals or grains (hence the name) before serving. It's perfect as a palate cleanser between courses, served at the end of the meal as a light dessert or dished up as a quick sweet -- or savory -- snack.Simple as it is, the flavor variations are endless. Take a basic note, complement it with an herbal element or spice, then sweeten. Recently, I've taken my inspiration from the summer produce at the market.Take those temptingly sweet cherries at the market. Puree a pound of them, folding in a little orange and cherry liqueur. Add a touch of almond extract -- the tart, nutty extract works so well to bring out the flavors in the stone fruit. Sweeten to taste, then freeze. In mere hours you have a refreshing summer snack, fresh and light, the bold flavors of cherry complemented with a hint of bright orange. Ultimate coolness, in a dish.Or puree a pound or so of mangoes (I use the ones sold as "Champagne") with a touch of fresh lime and grated ginger. Sweeten with sugar and thin the puree with a little water. Strain the base and freeze. Not too sweet, the mango flavor is rich and pure, brightened with a subtle punch of ginger and the fresh, almost floral, notes of lime.Crystal clear flavorThat simplicity is what makes granita different from other frozen desserts. Because the ingredients are so basic -- no dairy, eggs or gelatin -- the flavor is clear.I think what I love most about granita is that the actual work is so minimal. The shape of the ice crystals will vary depending on how often you stir, and how you scrape the finished granita before serving. Frequent stirring will shorten the crystals, giving you a much finer grain, like fresh-fallen snow. Stir less frequently (or forget it, as I sometimes do), and the crystals are coarser, more rustic.That range of texture -- the shape of the final crystals -- affects the perception of taste. Imagine eating a smooth slushy dessert, the flavors quickly blending as the ice melts on the tongue. Then take the same dessert but imagine eating it as a coarser snow cone, the flavor coming in bursts as the ice is chewed. Same ingredients, but different results.Experiment to find out which texture you prefer with different flavors. Not happy with one texture? Simply melt the granita and try again.Branch out and experiment with flavor. Traditional flavorings are a sure thing, but feel free to improvise. Consider fresh herbs, a hint of spice, even soda, as a granita base.I was playing with the idea of a rose water granita the other day, combining it with a bottle of bright and fruity Prosecco and adding pureed raspberries for a hint of color. A delicate pink when frozen, the granita was lightly floral when shaved, the fragrant rose water more an essence than a solid flavor.Simple as it may be to make, keep in mind that a granita's flavor will develop and evolve as it freezes. I recently tried a green tea granita, sweetening first with honey, then in another batch with sugar, rounding out the flavors with lemon and fresh mint.Though the flavors seemed perfect when warm, I found that the herbal, grassy notes of the tea increased as the granita chilled, overpowering it to the point of bitterness. No worries. I reduced the amount of tea and shortened the steeping period -- and a fresh batch of granita was back in the freezer.Find you don't like the flavor base, or want to tweak it some? You can also thaw it and adjust. Granitas are forgiving that way.I'm a big fan of Mexican iced pops, or paletas. I recently tried a spicy cucumber granita, combining vibrant green cucumber puree with simple syrup that had been steeped with dried chiles and lime juice. I added a little salt to tone down the sweetness and give it a touch of savory.Frozen, the granita was sweet and spicy, refreshing like a regular sorbet but wonderfully layered.A complex harmony of flavors using little more than a baking dish and a fork. Wonderfully simple.
Provided by Noelle Carter
Categories DESSERTS
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Peel the mangoes and remove as much flesh as possible from the pits. Dice the flesh into large pieces.
- Place the mango pieces into a blender along with the sugar, lime zest and juice, ginger and water. Puree the mixture until liquefied to form the granita base. This makes about 5 cups.
- Strain the granita base and place in a large baking dish. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.
MANGO-LIME GRANITA
This simple, icy dessert will transport you to more tropical climes thanks to the tart and sweet flavors of lime and mango.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 108 g, Fiber 1 g, Protein 1 g, Sodium 4 g
MANGO-CHILE GRANITA
This frozen treat is loaded with delicious mango and a refreshing punch of lime. A dusting of ancho chile powder before serving provides a nice warming kick.
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 6
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.
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.
MANGO & VANILLA GRANITA
Delicious fruity, summer pudding - counts as 1 of your 5-a-day
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Snack, Supper, Treat
Time 15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 163 calories, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
More about "mango chile granita recipes"
MANGO GRANITA | COOK FOR YOUR LIFE
From cookforyourlife.org
4.1/5 (11)Estimated Reading Time 2 minsCategory DessertCalories 952 per serving
- Remove the pit from the mango by cutting down each side of it through the stem end. Scoop out the flesh and put it into the blender. Trim any good mango from around the pit and add it to the rest. Add the sugar and lemon juice.
- Check the bowl every 20 minutes or so to scrape the ice crystals off the sides of the bowl until you end up with a fluffy snowy consistency.
MANGO GRANITA WITH SWEET CHILE MILK | SWEET CAYENNE
From sweetcayenne.com
MANGO GRANITA RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 82 per serving
- Combine sliced mango, syrup, and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally until mixture is thickened and mango is very tender. Cool slightly.
- Pour mixture into a blender, and process until smooth. Pour into an 8-inch baking dish; cover and freeze 3 hours or until firm.
MANGO-LIME GRANITA - RECIPE - FINECOOKING
From finecooking.com
5/5 (2)Servings 8Cuisine AmericanCategory Dessert
WATERMELON GRANITA WITH CHILE AND LIME | TASTE
From tastecooking.com
Estimated Reading Time 1 min
LIME GRANITA WITH MANGO, CHILLI AND SALT RECIPE
From telegraph.co.uk
Estimated Reading Time 2 mins
MUST-TRY MANGO RECIPES - EATHABESHA
From eathabesha.com
MANGO CHILE GRANITA RECIPE
From crecipe.com
MANGO-CHILE GRANITA | RECIPE | FOOD NETWORK RECIPES ...
MANGO CHILE GRANITA | BLACK CURRANT JUICE, FUN COOKING ...
From pinterest.ca
MANGO, LIME, AND CHILE GRANITA - PLAIN.RECIPES
From plain.recipes
MANGO-CHILE GRANITA | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
MANGO-CHILE GRANITA – RECIPES NETWORK
From recipenet.org
MANGO-CHILE GRANITA RECIPE
From crecipe.com
MANGO-CHILE GRANITA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
120 GRANITA IDEAS | GRANITA, GRANITA RECIPES, FROZEN DESSERTS
From pinterest.com
MANGO LIME AND CHILE GRANITA - TFRECIPES.COM
From tfrecipes.com
MANGO CHILE GRANITA RECIPES
From tfrecipes.com
20 BEST MANGO RECIPES | WHAT TO MAKE WITH MANGO | RECIPES ...
From foodnetwork.com
MANGO GRANITA | DIRECTIONS
From armenraconte.com
MANGO-CHILE GRANITA RECIPE
From recipenode.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love