Granita with strawberries and mango
4 servings
30 minutes
Granita with strawberry and mango is a refreshing summer treat with Italian roots. Inspired by traditional Sicilian granita, this version combines the sweetness of strawberries with the exotic juiciness of mango, creating a vibrant fruit duet. Its texture resembles crunchy ice crystals that slowly melt in your mouth, revealing rich fruity tones. Thanks to the natural sweetness of the ingredients, granita requires little sugar and its ease of preparation makes it an ideal dessert for warm days. Served in chilled glasses and complemented by crispy cookies, it creates a balance between the softness of the ice and the density of baked goods. A wonderful choice for those seeking something simple yet refined with hints of tropical freshness.
1
In a heavy-bottomed pot, combine sugar and 240 milliliters of water. Heat while stirring until the sugar dissolves. Bring to a boil and simmer for 3 minutes until a liquid syrup forms. Remove from heat and let it cool completely.
- Sugar: 175 g
- Water: 240 ml
2
Wipe the strawberries, remove the leaves. Cut them if they are large. Place in a food processor. Cut the flesh of one large mango and add it to the food processor. Make a smooth puree.
- Strawberry: 350 g
- Mango: 1 piece
3
Whip the strawberry and mango puree with the chilled syrup using a whisk and pour the mixture into a freezer-safe container. Freeze for 2 hours until the mixture starts to freeze at the edges but remains soft in the center.
- Sugar: 175 g
- Water: 240 ml
4
Quickly fluff the semi-frozen mixture with a fork, mix it, and return it to the freezer for 2 hours until it freezes, but it shouldn't become completely hard. Divide into glasses. Serve immediately with crispy cookies.