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