Mango & vanilla granita

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. 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.

163 kcalories, protein 1g, carbohydrate 42g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g

Latest comments and suggestions

• Sandra

  05 June 2008

  Sandra commented on this recipe

  In the recipe above, you say 'freeze the puree as before'. Before - how? Perhaps it was a series of recipes with an explanation, but for those looking online it is not clear.

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• hannahk

  07 June 2008

  hannahk rated and commented on this recipe

  

  Didn't have any vanilla pod so used essence instead, ended up too sweet so pureed some raspberries and mixed them through which was tasty and cut through the sweetness a bit.

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• Tiny

  21 August 2008

  Tiny rated and commented on this recipe

  

  Really liked this as it is very simple to make and very tasty - as long as you like mango! A nice cleansing finish to a meal. Big hit with family and quite light and low in calorie (in moderation. )

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Ingredients

• 1 vanilla pod , split (optional)
• 140g caster sugar
• 2 large, ripe mangoes
• 300g strawberries , sliced to serve

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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Prep 15 mins

Low-fat

Ingredients

• 1 vanilla pod , split (optional)
• 140g caster sugar
• 2 large, ripe mangoes
• 300g strawberries , sliced to serve

163 kcalories, protein 1g, carbohydrate 42g, fat 0 g, saturated fat 0g, fibre 3g, salt 0.02 g

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