Mango Granita with Coconut Cream

Mangos have to be the quintessential Summer fruit. They still have something of the exotic and the erotic about them and are really best eaten in the bath, naked, preferably with someone you love….OK starting to get a little carried away there…

If you do feel like a change from simple fresh mango, this granita is a crowd pleaser and doesn’t require one to be in a bath or in company for full enjoyment, although by all means if that’s where you’d prefer to take your dessert please go ahead.

enough for: 2
takes: 4 hours
1/4 cup water
55g (1/4 cup) sugar
2 medium mangos [approx 250g (9oz) mango flesh]
1-2 tablespoons lemon juice
1/2 cup coconut cream, to serve (optional)

1. Combine water and sugar in a small saucepan and bring to the boil stirring periodically until sugar is dissolved. Allow to cool. Place mango flesh in a food processor and puree.

2. Add sugar syrup and mix until well combined. Add 1 tablespoon lemon and taste. If tastes too sweet add a little more lemon until the flavour is balanced.

3. Place in a container and freeze for 2 hours. Using a fork break up the ice crystals on the edges and stir through. You don’t need to be too fussy here the idea is to end up with a rough icy texture, not something that is sorbet smooth.

4. Return to the freezer and freeze for a few more hours or until just frozen.

5. To serve, break frozen mango into chunks using a fork. Top with coconut cream (if using).

Note: If the granita is frozen solid, it may help to let it stand in the refrigerator for 15 minutes or so to soften before attempting to scoop out.

Variations

different fruit – most fruit will work well here. Just make sure it’s ripe and you use about 250g (9oz) flesh. Best options are peaches, plums, nectarines, apples, pears, cherries, pineapple, banana.

sugar-free – skip the sugar syrup and lemon juice and just puree the fruit and freeze the pulp as per the recipe.

sorbet – freeze in an ice cream machine according to the manufacturers instructions.

coconut-free – skip it or serve with double cream instead.

short on time – serve sliced fresh mango with coconut cream.

more wintery – replace mango with 250g (9oz) ripe pears.