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Granita pineapple and mango dessert

Pineapple and Mango Granita Dessert

A fruit ice — a delicious, refreshing dessert! Making granita doesn't take nearly as much time and effort as traditional dairy ice cream. You don't even need an ice cream maker — just a blender to purée the fruit, combine the ingredients, and freeze. Granita can taste all kinds of ways depending on the ingredients. It's most often made from citrus, watermelon, melon, strawberries, cranberries, blackberries... the list is quite long. Isn't that reason enough to pick whatever your heart desires and make it? Experiment!

Sineglazaya

Recipe author

Composition / ingredients

Servings:

Pineapple (fresh, ripe pineapple; weight of the clean, prepared flesh)

170

Mango (weight of the prepared flesh)

170

Water (preferably filtered or melted, cool or room temperature)

120

Sugar (3-4 tbsp or to taste, depending on the sweetness of the fruit)

Lemon juice (freshly squeezed, or lime juice)

Lemon balm (6 small lemon balm leaves; you can use 4-5 fresh mint leaves instead, whatever you have. It tastes better with herbs.)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 18 g

79 kcal

GI: 0 / 39 / 61

Cooking method

Step 1:

Get the ingredients ready. Wash the fruit.
Step 2:

Cut the pineapple in half and cut out the tough core — you won't need it. I made this dessert from half a pineapple. If using a whole one, just cut off the top and bottom, then cut away the rind down to the flesh.
Step 3:

Cut the pineapple and mango flesh into medium pieces.
Step 4:

In the blender, blend the pineapple pieces first, since they're tougher.
Step 5:

Then add the mango and blend it in.
Step 6:

Taste the resulting purée — don't add all the sugar at once; a couple of tablespoons is enough. Then pour in the water and blend until smooth in short pulses. Add more sugar if needed. It's healthier to add liquid honey, or if that's not for you, use your usual sugar substitutes. The pineapple-mango mix is sweet enough, so you can add minimal sweetener or none at all, though it certainly tastes better sweetened.
Step 7:

And the final touch for flavor: add the lemon juice and the lemon balm or mint leaves. Blend everything once more until smooth.
Step 8:

Pour the mixture into a plastic container, close it tightly, and put it in the freezer. The fruit mixture takes a while to set — at least 4 hours, or you can leave it overnight.
Step 9:

To get the right texture, take it out every hour, break off a fairly large piece with a fork, stir it (but don't crush it too finely), and put it back in the freezer. I stirred mine twice during the first three hours. The result is a bright, beautiful fruit ice with flecks of frost.
Step 10:

Spoon the fruit dessert into dessert glasses or martini glasses and serve immediately. You can sprinkle chopped nuts or small pieces of mango and pineapple on top, and decorate however you like. The cold dulls the flavor of the frozen fruit, but the dessert melts very quickly. As it melts, it becomes sweeter and more fragrant.

Granita (It. granita) is a historic Sicilian dessert, like wet snow or crushed fruit ice with sugar. It got its name from the small flecks of ice that resemble the texture of granite stone. The dessert can be made with sugar and water, or you can cook a syrup and use it to thin the fruit purée. Granita is traditionally made from fresh, very ripe fruit or seasonal berries. The purée can include nuts, mint, jasmine, coffee, and alcoholic drinks. There's even chocolate granita. Besides being a dish on its own, granita can be used as a component in recipes for alcoholic and non-alcoholic cocktails. The dessert is wonderful any time, and especially pleasant and refreshing in hot weather.