Mango Granita (Raspado de Mango)

Granita is a very flavorful & refreshing semi frozen italian treat. It’s pretty similar to a sno-cone which reminds me a lot of my beloved Raspados from Mexico. Raspados are one of the most popular street treats in Mexico and their popularity has not slowed down! I remember having one almost every day after school because you can find a person selling them right outside the school’s main door. These guys (and gals) know how get to a kid’s weak spot!

What’s the difference between a Granita and a Raspado? For a Raspado the fruit syrup is poured over plain shaved ice. A Granita is basically freezing the fruit mixture. For this recipe I combined the method of making a Granita with the Raspado’s mango syrup recipe to make a more flavorful Granita. Genius!

 

Mango Granita (Raspado de Mango)

Making Granita is super simple.  All you have to do is be available to scrape the ice every hour or so for 4 hours.  This will prevent the ice from forming into one big chunk of ice! I hope you make this!

p.s. – as a side note, Mr. Delish and I just spent the past half hour debating this post because he was confused about the whole Granita vs. Raspado thing.  I hope you’re not confused huh?

Mango Granita (Raspado de Mango)Mango Granita (Raspado de Mango)Mango Granita (Raspado de Mango)

Mango Granita (Raspado De Mango)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 cups of mango juice (I used 2 cups store bough juice and 2 cups of fresh homemade mango juice)
  • ½ cup sugar
  • 1 tablespoon lime juice
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium sauce pan, add two cups of mango juice and the sugar.
  2. Over medium heat, stir until sugar dissolves. About two minutes.
  3. Remove from the heat and add the other two cups of mango juice, lime juice & salt. Stir well.
  4. Pour the mango mixture into a 8 or 9-inch square stainless-steel pan or heavy glass dish. Freeze uncovered until the mixture is just frozen, about 1 hour.
  5. Scrape mixture with a fork and repeat the process every hour until solid frozen. Scraping the granita every hour will prevent it from forming into a solid chunk of ice.
  6. Freeze for a minimum of 4 hours.
  7. Cover and keep in freezer until ready to serve.

 

Mango Granita (Raspado de Mango)

Raspberry-Ricotta Cake - This is an absolutely delicious cake!  The ricotta cheese adds moisture and a slightly dense texture.

This Raspberry-Ricotta Cake is absolutely delicious!  The ricotta cheese adds moisture with a slightly dense texture and delivers an amazing flavor.  The preparation takes less than 15 minutes and does not require an electrical mixer. Easy clean up! This is definitely one of the easiest cakes I have ever made.

You would think that 115 degree temperatures (reached the record high this week) would stir (pun intended) me away from baking….but no! The summer heat has never stopped me from using my oven and I’m not about to change that. In fact, summer is when I get inspired to cook more! We go into hibernation since spending time outdoors is brutal (similar to east coasters in the winter) so there are not many things to do in the house besides clean and cook…. and who wants to spend their time cleaning right? So cooking it is and that includes baking delicious and yummy cakes such as this one.
Raspberry-Ricotta Cake - This is an absolutely delicious cake!  The ricotta cheese adds moisture and a slightly dense texture.

I hope you get to make this cake. Errr, I’m giving you an order – Make it! You will really impress anyone you share it with…..that’s if you decide to share of course ;).

Next time I may use blueberries instead of raspberries, add a tablespoon of lemon zest and sprinkle powder sugar on top for a more festive look. That my friends will be another fantastic version.
Raspberry-Ricotta Cake - This is an absolutely delicious cake!  The ricotta cheese adds moisture and a slightly dense texture.  Raspberry-Ricotta Cake - This is an absolutely delicious cake!  The ricotta cheese adds moisture and a slightly dense texture.  Raspberry-Ricotta Cake - This is an absolutely delicious cake!  The ricotta cheese adds moisture and a slightly dense texture.

Raspberry Ricotta Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 pieces
 
Ingredients
  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 1½ cups low fat ricotta
  • ½ cup (1 stick) unsalted butter, melted
  • 1½ cup frozen raspberries or blackberries, divided
Instructions
  1. Preheat oven to 350°.
  2. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray.
  3. In a large bowl, add the flour, sugar, baking powder, and salt. Whisk well.
  4. In a medium bowl, add the eggs and vanilla. Beat with a fork.
  5. Add the ricotta and mix until smooth and there are no lumps of ricotta cheese
  6. Using a spatula, fold into dry ingredients. Mix well.
  7. Fold in the melted butter and mix well until all ingredients are incorporated.,
  8. Fold in 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ½ cup raspberries over top.
  9. Bake cake until golden brown and a tester inserted into the center comes out clean, about 50 minutes. Let cool at least 20 minutes before unmolding.

Raspberry-Ricotta Cake - This is an absolutely delicious cake!  The ricotta cheese adds moisture and a slightly dense texture.

  • This is so pretty! And simple. I want to try this first and then make it with the lemon and blueberries like you suggested. Yum!ReplyCancel

  • I made this cake for Easter…it’s so good! I loved the texture and I agree that some zest would really make it even more delish.ReplyCancel