This recipe for summery mango granita with sweet chile milk is the perfect frozen dessert to serve on a hot day. It's light, sweet, refreshing and packs a unique punch of flavor!
Keyword: Granita recipe, homemade granita, homemade granita recipe, How to make granita, Mango Granita, mango granita recipe
4cupsfresh mangocubed ((about 4 mangoes))
2whole limesthe zest and juice
½cupsweetened condensed milk
8sprigs fresh mint(optional)
In a blender, combine the mango, lime zest and juice, water, and sugar. Blend into a juice and transfer to a 13 x 9 cake pan or glass dish. Cover with foil and place in the freezer for 1 hour.
While the granita is freezing, combine the sweetened condensed milk and ½ jalapeno in a saucepan and place over low heat. Allow the pepper to steep in the milk for 15 minutes, swirling the pan occasionally. DO NOT allow the mixture to boil, as the milk will get too thick and become gloppy. Remove from heat and strain the pepper from the milk. Place the milk in the fridge to cool.*
After the granita mixture has chilled for an hour, remove from the freezer. Use a fork to scrape the frozen parts of the mixture into small granules. The mixture will freeze on the sides and bottom of the pan first, so be sure to incorporate the frozen bits into the more liquid center of the pan. Repeat this process every hour for 4-6 hours until the entire pan is scraped into small, fluffy granules.
Spoon the granita into serving dishes and top each with 2 tablespoons of the sweet chile milk. Garnish with a sprig of mint and enjoy right away!
*Store leftover sweet chile milk in the fridge. Let it sit out at room temperature for 10 minutes before spooning onto the granita. The granita will keep in the freezer for up to two weeks in it's fluffy granular form. If parts of it freeze solid, allow the pan to sit at room temperature for 5 minutes or so to soften up a bit, then use a fork to scrape any hard bits into granules and to fluff the entire mixture before serving.