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Saturday, May 12th, 2007

Mango Lime Granita

  • 1 1/2 ripe mangoes, peeled
  • 1 tsp finely grated lime zest
  • 2 c water
  • 3/4 c granulated sugar
  • 1 tbsp lime juice

Cut mango into 1 inch pieces; you should have 2 or 2 1/2 cups of packed fruit (I used frozen). Combine in food processor with lime zest and puree until smooth scraping down the sides as necessary.

Transfer the puree to a medium bowl and stir in water, sugar, and lime juice. Whisk until completely dissolved.

Poor the mixture into a 9 inch square baking pan. Put the pan in the freezer and stir well every 30 minutes for about 3 hours scraping crystals from around edge into center. When mixture is too frozen to stir cover and freeze over night.

When ready to serve, use a fork to scrape the mixture into shaved ice working in rows from side to side and turning the pan.

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