Mango and lime granita

Photographer: Emma
Serves 8 – 10

This is my new soon-to-be-summer favourite.  Granita.  It is quick and easy to make and what’s more, the flavour combinations and colours are endless.  A few weeks ago we took part in Taste of New Zealand and we served a selection of granitas to whet the appetite of our food-loving visitors.  We did a mandarin, pineapple and lime flavour which blushed a pretty orange.  We did strawberry champagne (my favourite), cocoa and also a sour cherry variation.

This mango version sits somewhere between granita and sorbet on account of the creamy texture of the mango puree.  If you don’t want to go to the trouble of stirring the granita every half hour then simply freeze the mixture until set then put in a blender with a little liquid (lemon or lime juice or even water would be fine) and blend until smooth. I think there is some damn good cocktail potential in all these granita recipes too!


2 mangos (approx 500ml once pureed)
2 limes, juiced
100ml water
1/2 cup sugar


1. Combine the sugar and the water in a saucepan and heat until the sugar dissolves. Remove from the heat and cool.
2. Peel the mango, remove the stones and puree the flesh. Stir the sugar syrup and lime into the mango puree and pour into a shallow tray.
3. Place the tray in the freezer. After about an hour check the mixture and once it starts to freeze around the edges, check it every half hour and mash it with a fork to encourage the crystals to form. Continue to do this until the mixture has completely frozen.