Recipe: Mango granita

It’s 82 degrees out — perfect time to chill, literally, with a frozen treat. I’ve got ice cream in the freezer but I’m more excited to try the mango granita I made last night. What’s a granita? Think Italian sorbet, except slightly coarser in texture. This is due to the granita being made by hand instead of machine. It’s so easy to make — 1 part sugar to 2 parts water, plus whatever flavor you like.

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For this mango granita, I used 3 mangoes. Slice them for easy access to the “meat,” saving the “bones” for dessert after dinner.

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Boil 1 cup of water in a small pot. When the water starts to bubble, add 1/2 cup of sugar and stir to dissolve. Remove the pot from the heat. While the water is cooling, place the meat of the mangoes in a blender and puree.

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Mix together the syrup and the pureed mangoes in a shallow glass pan, and place that in the freezer. Remove from the freezer after 30 minutes and rake or stir with a fork. Return to the freezer. Continue raking the granita every half hour for about 4 hours or until it’s completely frozen. Enjoy!

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