Mango Chili Granita


Votes: 1

How to Make Mango Chili Granita
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Time: 4 hours 20 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 270, total fat 0 G., saturated fats 0 G., proteins 1 G., carbohydrates 70 G., fiber 3 G., cholesterol 0 mg, sodium 652 mg, sugar 65 G.


This refreshing Mexican-inspired dessert offers a delightfully tropical flavor with a zesty hint of chili pepper. To make the granita, freeze the mango puree, scraping it every half hour to ensure the dessert is fluffy, like a snowball, not a lump of ice. Sprinkle with ancho chili pepper just before serving. A perfect summer dessert for those who enjoy unusual flavor combinations.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 3/4 cup sugar
  • 2 tbsp. mango nectar
  • 1 ripe mango, peeled and diced
  • Juice of 2 limes
  • Ground ancho pepper, for sprinkling



We recommend
Recipes with similar ingredients: mango, lime juice, ancho pepper, mango sorbet

Cooking the dish according to the recipe:


  1. In a medium saucepan, combine the sugar with 1/2 cup water and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute. Transfer to a blender and let cool completely.
  2. Add the mango nectar, mango cubes, lime juice, and a pinch of salt to a blender and blend until smooth. Strain the puree through a fine-mesh sieve into a 20cm square stainless steel or glass baking dish.

  3. Freeze until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals with a fork, moving them toward the center of the pan, and return to the freezer. Scrape the granita every 30 minutes until completely set, about 4 hours. Serve sprinkled with chili.





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