This mango granita is light, refreshing and full of bold flavours. It requires no effort whatsoever and can be prepared in less than five minutes.
The method is similar to making ice cream without an ice cream maker, which involves taking the mixture out of the freezer every hour or so and whisking it with a fork to break up the ice crystals. With granita, however, you don’t need to worry about getting a super smooth consistency, as it’s meant to be an icy dessert, so it’s all a lot less stressful.
The chilli is a nice addition, but feel free to reduce the amount or leave it out completely if you’re not keen on spice. If you do use it, natural or coconut yoghurt provides light relief from the heat of the chilli.
I used Innocent’s coconut water in this recipe, which is naturally sweet and means the only additional sweetener needed is a bit of agave, meaning this granita is free from refined sugar. Make sure your mangos are nice and ripe for the best flavour.
Mango, ginger, lime and chilli coconut water granita
3 large ripe mangos, peeled and deseeded (about 550g of mango flesh) + more to serve
220ml coconut water (Innocent)
Zest of one lime
1 tsp. fresh ginger, grated
3 tbsp. agave syrup
½ red chilli, chopped finely (optional)
Natural yoghurt or coconut yoghurt
A sprinkle of lime zest
Blend all of the ingredients in a high-speed blender until smooth. Taste for sweetness, adding more agave if necessary.
Pour into an airtight container and freeze for an hour. Take out the mixture (it should be starting to freeze around the edges) and use a fork to whisk it up and break up the ice crystals. Do this every hour or so until the mixture is completely frozen.
Take the granita out of the freezer about 10-15 minutes before you want to serve it to soften. Use a fork to break it up and spoon into glasses or a bowl.
Serve with slices of fresh mango and natural or coconut yoghurt (this helps to take the heat off).