Mango Sorbet Granita Delight

A vibrant, icy dessert featuring ripe mangoes pureed and frozen, then scraped into delicate granita crystals—a refreshing treat perfect for hot days. This Mango Sorbet Granita is the ultimate cooling dessert for the summer season, offering a burst of tropical sweetness in every bite.

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This easy-to-make dessert relies on the natural sweetness of ripe mangoes and the brightness of fresh lime juice. By taking the time to scrape the mixture as it freezes, you create a light and fluffy texture that is far more delicate than a traditional sorbet.

Ingredients

• Fruit: 3 large ripe mangoes (about 700 g), peeled and diced
• Sweetener: 80 g (⅓ cup) granulated sugar
• Liquid: 180 ml (¾ cup) water, 2 tablespoons fresh lime juice
• Optional: Pinch of sea salt

Instructions

1. Prepare Syrup

In a small saucepan, combine sugar and water. Warm over low heat, stirring until sugar dissolves completely. Remove from heat and let cool.

2. Blend

In a blender, add diced mango, cooled sugar syrup, lime juice, and a pinch of sea salt (if using). Blend until very smooth.

3. Pour

Pour the mixture into a shallow, freezer-safe baking dish.

4. Initial Freeze

Place the dish in the freezer for 30–45 minutes, then use a fork to scrape the frozen edges toward the center.

5. Scrape Regularly

Return to the freezer, scraping every 30 minutes, until the entire mixture forms light, fluffy ice crystals (about 3–4 hours total).

6. Serve

Fluff with a fork and serve immediately in chilled glasses or bowls.

Zusatztipps für die Zubereitung

Ensure you use a shallow, freezer-safe baking dish for the best results; a larger surface area helps the granita freeze evenly and makes the scraping process much easier.

Varianten und Anpassungen

For extra flavor, add a splash of passion fruit juice or a few fresh mint leaves to the blend. You can also substitute agave syrup or honey for sugar if preferred (use honey for a non-vegan version).

Serviervorschläge

This Mango Sorbet Granita pairs beautifully with a dollop of coconut whipped cream or a handful of fresh berries. Serve in chilled glasses to keep the ice crystals from melting too quickly.

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Whether you are hosting a summer gathering or simply looking for a light and fruity treat, this mango granita is sure to impress with its vibrant golden color and refreshing tropical taste.

Recipe FAQs

→ How do you achieve the fluffy granita texture?

Freeze the mixture in a shallow dish and scrape with a fork every 30 minutes to break up ice crystals, forming light, fluffy flakes.

→ Can I use other fruits instead of mango?

Yes, fruits like passion fruit, berries, or citrus can create refreshing variations with a similar icy texture.

→ Why is lime juice added to the mix?

Lime juice brightens the flavor and balances sweetness, adding a refreshing citrus note to the sorbet.

→ Is it necessary to add sugar syrup?

Sugar syrup helps control sweetness and texture by evenly dissolving sugar, ensuring smooth granita crystals.

→ How long should the granita freeze before scraping?

Freeze for 30–45 minutes initially, scrape the edges, then continue freezing and scraping every 30 minutes for about 3–4 hours total.