Mango & vanilla granita

Mango & vanilla granita

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(2 ratings)

Prep: 15 mins Plus cooling and freezing


Serves 6 - 8
Delicious fruity, summer pudding - counts as 1 of your 5-a-day

Nutrition and extra info

  • Freezable


  • kcal163
  • fat0g
  • saturates0g
  • carbs42g
  • sugars41g
  • fibre3g
  • protein1g
  • salt0.02g
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  • 1 vanilla pod, split (optional)
  • 140g caster sugar
  • 2 large, ripe mangoes
  • 300g strawberries, sliced to serve



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  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.

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Comments (3)

tinyex900r's picture

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. )

hannahk's picture

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.

dartnall686's picture

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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