Easy mango coconut granita

Serves:

Serves 6

Ingredients

• 2 cups (500ml) mango nectar
• 1/2 tsp coconut essence
• 1/4 cup (60ml) light coconut milk

Method

Mix ingredients together and pour into a shallow 20cm x 30cm metal pan and freeze for 2 hours.

Remove from the freezer, then break up the mixture by scraping it with a fork. Pop back in the freezer for another hour. 

Break up mixture again with a fork and freeze for a further hour. Repeat process every 30 minutes until granita is frozen into fluffy crystals (it should take a further 1 hour).

Once the granita is done, cover it with plastic wrap and give a final fluffing before you serve it.

Find more frozen treat recipes:

• Chocolate ice cream pudding
• Homemade chunky monkey ice cream
• Homemade cookies and cream ice cream
• Ice cream cookie crunch
• Angel ice-creams
• Strawberry ice cream
• Snickers hot fudge sundae
• Ice-cream sandwiches
• Bananas in Pyjamas
• Homemade chocolate paddlepops
• Frozen fruit slushies

Serving Suggestions

Note

• I use tinned mango (425g tin blended) when I don't have mango nectar.
• You can make this recipe one or two days before you need it – just place the granita in a plastic container with a lid and fluff it up before serving.  
• For an adults-only special treat, put some granita into a martini glass and pour over a nip of coconut liqueur, such as Malibu.
• This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.