Mango Granita

Mango Granita (Raspado de Mango)P I N_______I M A G E

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)P I N_______I M A G E

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)P I N_______I M A G EMango Granita (Raspado de Mango)P I N_______I M A G EMango Granita (Raspado de Mango)P I N_______I M A G E

Mango Granita (Raspado De Mango)
Author: Muy Delish
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)
  • 1/2 cup sugar
  • 1 tablespoon lime juice
  • 1/4 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)P I N_______I M A G E

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