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, 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
MANGO WITH CHILE-LIME SALT
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.
Provided by Yewande Komolafe
Categories snack, finger foods
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
- Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.
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
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