Mango Lime Granita Recipes
EASY MANGO GRANITA
Granita is a semi-frozen dessert much like sorbet or Italian ice, which has a crystalline texture. It is typically made with sugar, water and flavorings, though here frozen fruit does double-duty, lending flavor and natural sweetness to the mixture. To achieve a perfect, flaky snow-cone texture, break the granita mixture up with a fork into lacy chards of ice. For a finer texture, pulse the frozen mixture in a food processor a few times and fluff with a fork before serving immediately. Other yummy toppings for this mango granita include unsweetened flaked coconut, a sprinkling of finely chopped nuts, or even chopped fresh mint leaves and a squeeze of lime juice for brightness.
Categories Snacks,Dessert
Time 4h40m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Puree mango and water in a large blender or food processor; pour into a pie plate or 9-in square pan. Freeze for 30 minutes; stir frozen bits of fruit into center.
- Continue to stir and scrape frozen fruit from edges to center every 30 minutes until granita is completely frozen, about 4 hours. Serve garnished with lime zest.
- Serving size: 1 c
Nutrition Facts : Calories 12 kcal
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
GINGER MANGO GRANITA
Provided by Dave Lieberman
Categories dessert
Time 12h10m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.
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 ORANGE LIME GRANITA
Provided by Ming Tsai
Yield 8 servings
Number Of Ingredients 5
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.
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.
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MANGO-LIME GRANITA | HEALTHY RECIPES | WW CANADA
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Cuisine ItalianCategory Cold Drinks,Dessert,SnackServings 6Total Time 4 hrs 40 mins
- Puree mango and water in a large blender or food processor; pour into a pie plate or 9-in square pan. Freeze for 30 minutes; stir frozen bits of fruit into center.
- Continue to stir and scrape frozen fruit from edges to center every 30 minutes until granita is completely frozen, about 4 hours. Serve garnished with lime zest.
MANGO-LIME GRANITA RECIPE | GOURMET TRAVELLER
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Servings 6-8Total Time 16 minsCategory Dessert
- Bring sugar, lime leaves and 375ml water to the boil in a saucepan, stirring to dissolve sugar, cook for 1 minute, then refrigerate until chilled. Discard lime leaves.
- Process mango, coconut milk and lime juice in a food processor until smooth, add sugar syrup to taste and process to combine. Pour into a shallow metal tray and freeze until beginning to firm (6-7 hours). Scrape into ice crystals with a fork and freeze, scraping every now and then, until frozen. Serve in chilled glasses or bowls with extra mango, lime wedges and a drizzle of coconut milk.
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- Puree the ingredients in a food processor and transfer to a wide freezer-safe dish. Freeze until it becomes icy around the edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze the mixture again until totally frozen (about 2 hours), stirring the edges into center every 30 minutes.
LIME, MANGO & COCONUT GRANITA - CO-OP - CO-OP RECIPES
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Cuisine ['Italian']Total Time 15 minsCategory ['Desserts']Calories 200 per serving
- 1. Put the sugar, lime zest and juice in a saucepan with 200ml water and bring to the boil, stirring to dissolve the sugar
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Servings 8
- Peel mangoes; coarsely chop fruit. Process mango, orange juice, water, sugar, lime juice, and salt in a blender until smooth. Pour mixture into an 8-inch square baking dish. Freeze until firm, about 4 hours, scraping mixture with a fork every 30 minutes.
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- Put the sugar, lime zest and juice into a saucepan with 500ml water and bring to the boil, stirring to dissolve the sugar. Turn the heat down a little and simmer for 4 minutes. Leave to cool.
- Pour the liquid through a nylon sieve into a shallow metal container that will fit into your freezer. Cover with clingfilm and put in the freezer.
- After about 40 minutes the mixture should have started to freeze round the edges. Stir this, mixing the frozen bits with the central pool. Continue to break up the frozen mixture every 45 minutes until you have something that looks like coarse snow.
- Peel the mango and slice the flesh from the stone, cutting close to the stone so your remove the plumpest possible bit of the mango. Cut the firm flesh into slices.
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