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 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
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 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.
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 CON CHILE PALETAS
Provided by Food Network
Categories dessert
Time 7h25m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine 2 cups water and the sugar. Cook over medium heat until the mixture reaches 200 degrees F, about 20 minutes. Remove from the heat and carefully pour into a bowl. Add in 2 cups of the mango and with a hand mixer on low speed, blend until smooth. Once smooth, stir in the lime juice, chile powder and remaining cup of chopped mango.
- Pour the mixture into popsicle molds, place in the freezer for 1 hour and then insert popsicle sticks. Return to the freezer until set, 5 to 6 hours.
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.
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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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