My favourite dish from the Australian inspired menu that I made for the My Kitchen Rules dinner party last weekend was this Mango and Lime Granita.
Not only was it a great way to use up the mangoes in season right now but it was a really refreshing palette cleanser to have between the entree and main course and it has also been a nice dish to have in the freezer for dessert or a refreshing treat.
Not only was it a great way to use up the mangoes in season right now but it was a really refreshing palette cleanser to have between the entree and main course and it has also been a nice dish to have in the freezer for dessert or a refreshing treat.
This recipe made about 8 cups of granita and because I served mine in my Moroccan shot glasses I will probably get 3 times that amount from the mix.
Mango and Lime Granita
Makes 8 cups
Fine Cooking original recipe here (below is my amended version)
4 mangoes
2 tsp finely grated lime zest
2 cups water
3/4 cup sugar
2 tbs fresh lime juice
1. Cut the mango away from the pit and coarsely chop into cubes, leaving the skin behind. You need about 2 cups of mango (I needed 4 mangoes to get enough).
2. Add to a food processor the mango and lime zest and process until completely smooth, scraping down the sides as you go to make sure you don't miss any lumpy bits.
3. Pour the puree into a medium bowl and add the water, sugar and lime juice. Stir with a large spoon or whisk until the sugar has completely dissolved.
4. Pour the puree into a 9 inch square shallow baking pan. This size pan works best because it provides a large surface area which speeds up the freezing process. To further speed up freezing use a metal pan.
5. Put the pan in the freezer and stir every 30 minutes with a large fork to break up the crystals. Make sure you scrape the ice crystals off the sides and into the middle of the pan. You need to do this until the mixture is too frozen to stir - mine took about 4 hours, scraping every 30 minutes, but some will take less if your freezer is colder.
6. When it is too frozen to stir, cover the pan with plastic wrap and freeze overnight.
7. When ready to serve the granita, chill some glasses or bowls so they are nice and cold.
8. Remove from freezer and place a large fork at the top of the dish and pull it towards you in rows, moving from left to right and rotating the pan as well.
9. Scrape up the shaved ice and fill chilled glasses or bowls.
This is a perfect Summer dessert, palette cleanser, or treat to have in your freezer!
[All images my own]
Fine Cooking original recipe here (below is my amended version)
4 mangoes
2 tsp finely grated lime zest
2 cups water
3/4 cup sugar
2 tbs fresh lime juice
1. Cut the mango away from the pit and coarsely chop into cubes, leaving the skin behind. You need about 2 cups of mango (I needed 4 mangoes to get enough).
2. Add to a food processor the mango and lime zest and process until completely smooth, scraping down the sides as you go to make sure you don't miss any lumpy bits.
3. Pour the puree into a medium bowl and add the water, sugar and lime juice. Stir with a large spoon or whisk until the sugar has completely dissolved.
4. Pour the puree into a 9 inch square shallow baking pan. This size pan works best because it provides a large surface area which speeds up the freezing process. To further speed up freezing use a metal pan.
5. Put the pan in the freezer and stir every 30 minutes with a large fork to break up the crystals. Make sure you scrape the ice crystals off the sides and into the middle of the pan. You need to do this until the mixture is too frozen to stir - mine took about 4 hours, scraping every 30 minutes, but some will take less if your freezer is colder.
6. When it is too frozen to stir, cover the pan with plastic wrap and freeze overnight.
7. When ready to serve the granita, chill some glasses or bowls so they are nice and cold.
8. Remove from freezer and place a large fork at the top of the dish and pull it towards you in rows, moving from left to right and rotating the pan as well.
9. Scrape up the shaved ice and fill chilled glasses or bowls.
This is a perfect Summer dessert, palette cleanser, or treat to have in your freezer!
[All images my own]
This looks so tasty! And, for some reason this is making me crave one of Disney's dole whips!
ReplyDeleteI dont know what that is but it sounds delicous!
DeleteYum! Just add vodka ...
ReplyDeletehaha or in my case Bacard Rum is my poison of choice :)
DeleteYep just add vodka, by the way you didn't mention that cute apron. YOur kitchen's looking great to. xxx Rae
ReplyDeleteI thought the apron would add to the domestic goddess look .... so I kind of look like I know what Im doing in the kitchen :)
DeleteThanks I love entertaining in there now theres so much more room!