Mango granita

Time 15 minutes
Yields Serves 6 to 8
Mango granita

Peel the mangoes and remove as much flesh as possible from the pits. Dice the flesh into large pieces.


Place the mango pieces into a blender along with the sugar, lime zest and juice, ginger and water. Puree the mixture until liquefied to form the granita base. This makes about 5 cups.


Strain the granita base and place in a large baking dish. Freeze, stirring every half-hour or so until the granita is frozen. To serve, shave the granita, raking the tines of a fork across the surface to break up the crystals. Serve immediately.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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