Even desserts might be helpful in the battle against disease. Tangy mango granita is packed with flavor and vitamins A and C. Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.
Photography: Richard Gerhard Jung
Martha Stewart Living, April 2002
- 3 cups chopped ripe mango (about 3 mangoes)
- 1 cup water
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons sugar
- Place chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
- Pour mixture into a 9-by-5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking mixture every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Granita can be stored in an airtight container in the freezer up to 2 weeks.
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