Easy mango coconut granita

Easy mango coconut granita


Serves 6


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


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:

Serving Suggestions


  • 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 FacebookTwitter or Pinterest.

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