Just the thing for a hot day and a great way to make the most of this summer’s bountiful crop of mangoes. My favourite variety is the juicy, sweet, fibreless Kensington Pride, sometimes also called Bowen. Serve the granita in long glasses with a silver spoon, a wedge of lime and a fresh mango cheek . This lovely simple recipe is from my Seasonal Entertaining book.
Serves 4 - 6
Puree the mango flesh in a blender with the wine, lime juice and zest. Remove and measure the pulp, then stir through an equal quantity of water. Stir in the sugar.
Pour into a 20cm square tray and place in the freezer. Remove occasionally and give the mixture a good stir to break up the crystals. When almost set, put the mixture back into the blender and puree. Return to the freezer until frozen solid. Let the granita sit for 15 minutes out of the freezer before serving.