Flavor of the Week

I had every intention of coming home from yoga today, photographing a beautiful bowl of this granita, then thoroughly enjoying myself while I ate it.

Unfortunately, we ate it all last night ๐Ÿ™‚

Even though I can’t share pictures, I can share the recipe. This is the mango-lime granita and it’s about perfect. The mangos were really sweet so the lime was the perfect balance to it – plus, mangos were on sale for $0.99 at Central Market, making this a super cheap dessert – just $3.00!

Mango-Lime Granita

Serves 4

* 3 cups chopped ripe mango (about 3 mangoes)
* 1 cup water
* Juice of 2 limes (about 1/4 cup)
* 2 tablespoons sugar

Directions

Place chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve. (I found it helpful to just heat the water in the microwave for under a minute then add the sugar – it just made sure it all completely dissolved.)

Pour mixture into a 9-by-5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking mixture every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Granita can be stored in an airtight container in the freezer up to 2 weeks. (I used a glass pan – I don’t think the type of pan matters. I also let it sit for an hour, then mixed. After the initial mixing, I mixed every thirty minutes. Since this isn’t as much pure water as last week’s espresso granita, it has a tendency to clump a little more and not flake as easily. Mixing often helps avoid this.)

Recipe can be found here. My goal this summer is to work through all of Martha’s granita recipes ๐Ÿ™‚

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