Mango & vanilla granita
- Barney Desmazery
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Serves 6 - 8
Easy
Prep: 15 mins
Plus cooling and freezing
A star rating of 3.5 out of 5.2 ratingsRate
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Delicious fruity, summer pudding - counts as 1 of your 5-a-day
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
1 vanilla pod
split (optional)
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140g caster sugar
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2 large, ripe mangoes
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300g strawberries
sliced to serve
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Nutrition: per serving
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kcal163
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fat0g
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saturates0g
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carbs42g
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sugars41g
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fibre3g
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protein1g
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salt0.02g
low
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Method
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step 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.
Recipe from Good Food magazine, August 2006
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A star rating of 3.5 out of 5.2 ratings
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