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!