Ice ice baby

​SUMMER COOLER: ALPHONSO MANGO GRANITA

Paris is SWELTERING, and it is, quite frankly, too hot to turn the oven on. The local electricals superstore is sold of of floor fans. SOLD OUT.

The obvious thing to do in these conditions is to make a granita. And stay very still.

We’re coming to the end of the glorious Alphonso mango season, so it’s an ideal time to gorge on the king of fruits. If you haven’t already tasted this most succulent and sweet of mango varieties, you need to. They’re only available until late June or early July, so chop chop.

Granita is the lazy man’s sorbet, and when using super sweet fruits like mango, you don’t even need to add sugar. Blend, freeze and scrape. That’s all there is to it. People will be impressed, because they don’t know how EASY it is. DS was utterly DELIGHTED to be able to enjoy this in his underwear.

I should probably leave some as a welcoming gift for our airbnb guests next week. That’s surely an ok replacement for ventilation.

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RECIPE

Alphonso mango granita

Serves 2-4, takes 10 minutes, plus freezing time

spring / summer / dessert / easy peasy / quietly smug / gluten free / dairy free / vegan / vegetarian / date night / detox / ready in a jiffy / party / refined sugar free

Sure, you can this granita use other mango varieties. If you must. Some might add rum to spice things up a little.

* Alphonso mango - 2 perfectly ripe

* Lime - juice of 1

* Mint - a couple of leaves finely sliced, plus extra to serve

Scoop as much of the mango flesh as you can into the blender. Add the lime juice and blend until smooth. Add the sliced mint and whizz for a second.

Pour the mixture into a freezer proof container and place in the freezer.

After an hour, whisk the mixture thoroughly with a fork, incorporating all the frozen outer edges. Place back in the freezer.

After another hour, the mixture should be pretty much frozen. Scrape the frozen surface with the fork to make little crystals. Keep scraping until you have your desired serving and serve immediately with a sprig of mint. Alternatively you can scrape the whole thing into crystals and keep in the freezer until you’re ready to enjoy. You’ll just need to bash it around with a fork a bit before you serve.

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@2016 by Lucy Rose Page