1

330 gm (1½ cups) caster sugar

3 makrut lime leaves (see

cook’s notes p176)

4 mangoes, coarsely

chopped, plus extra to serve

270 ml (1 small can) coconut

milk, plus extra to serve

Juice of 2 limes, or to taste,

plus lime wedges to serve

Mango-lime granita

SERVES 6-8 // PREP TIME 15 // COOK 1 MIN (PLUS FREEZING)

A granita is one of the simplest ices. This version

combines summer mangoes with creamy coconut milk.

Begin this recipe a day ahead to freeze the granita.

GranitaBackground
painted in Pensive Pink
low-sheen acrylic from
Dulux. All other props
stylist’s own.Slushie
All props stylist’s own.
Stockists p176.

1 Bring sugar, lime leaves and

375ml water to the boil in a

saucepan, stirring to dissolve

sugar, cook for 1 minute, then

refrigerate until chilled. Discard

lime leaves.

2 Process mango, coconut

milk and lime juice in a food

processor until smooth, add

sugar syrup to taste and process

to combine. Pour into a shallow

metal tray and freeze until

beginning to firm (6-7 hours).

Scrape into ice crystals with a

fork and freeze, scraping every

now and then, until frozen. Serve

in chilled glasses or bowls with

extra mango, lime wedges and

a drizzle of coconut milk.●

GOURMET TRAVELLER 115