Mango Cardamom Granita

  • Yield: 6 servings


3/4cup sugar
3/4cup water
Zest of 1 lime, finely grated
1/2teaspoon cardamom
3 ripe mangos, peeled, pitted and cut into chunks (about 2 cups)
1/2cup crisp white wine, such as Pinot Grigio


  1. In a small saucepan, combine sugar, water, lime zest and cardamom over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until sugar has dissolved completely. Remove from heat and set aside to cool.
  2. Put mango chunks in a food processor with wine and cooled simple syrup. Process for 2 to 3 minutes until granita thickens. When done, mixture will have a slushy consistency. Pour mixture into an airtight container and place in freezer overnight. Use within 1 month.

Serving Tips: To make a non-alcoholic version, substitute 1/2 cup apple juice for the Pinot Grigio.

Recipe by Ingrid Hoffman, courtesy of the National Mango Board

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