Ingredients
2 cups mango nectar
(500ml)
½ tsp coconut essence
¼ cup light coconut milk
(60ml)
Allergy Advice
Contains Nuts
Equipment
- 1 shallow 20cm x 30cm metal pan
- 1 fork
- 1 plastic wrap
Instructions
- 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.
Notes
Tip
I use tinned mango (425g tin blended) when I don't have mango nectar.
Variation
For an adults-only special treat, put some granita into a martini glass and pour over a nip of coconut liqueur, such as Malibu.
Storage
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.
