Mango Granita

Ingredients

 2 lbs ripe mangoes, chopped and seeds removed
  cup white sugar, or to taste
 1 cup water
 ½ tsp lemon juice (optional)
 1 pinch salt
Directions
1

Rinse Mango with cold water; let drain. Transfer cut Mango to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.

2

Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.

3

Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.

4

Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.

5

Portion granita into small serving bowls to serve or keep in glass dish and take as needed.

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Ingredients

 2 lbs ripe mangoes, chopped and seeds removed
  cup white sugar, or to taste
 1 cup water
 ½ tsp lemon juice (optional)
 1 pinch salt

Directions

1

Rinse Mango with cold water; let drain. Transfer cut Mango to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.

2

Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.

3

Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.

4

Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.

5

Portion granita into small serving bowls to serve or keep in glass dish and take as needed.

Mango Granita

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