Cool down with a sweet icy treat.
Frozen mangos make a great summer snack. I mean, if summer was a flavor, I’m pretty sure it would be mango. But what if you could combine all the juicy tropical fruit goodness of frozen mango with a nice cold Moscato?
That’s exactly what the Mango Moscato Granita (think Italian Ice) achieves. I dare you to find a better way to cool down on those sultry summer days.
It’s a simple recipe – with most of the time spent resting and occasionally forking the mix to break up an big ice chunks. You can use any Moscato you’d like. I ended up opting on a cheaper, fruitier one that already had the perfect amount of mango notes to complement the pureed mango mixture. But pick whatever pleases your palette, cause you can then enjoy downing the rest of the bottle while you wait for your frozen dessert to finish.
Time You Need
- ~15 minutes prep
- ~3-4 hours resting time
- Yields: ~6 servings
What You Need
- 4 cups of cubed frozen mango
- 1 tbsp simple syrup
- 1/8 tsp salt
- 1 cup of Moscato
- Juice of ½ lime
- Juice of one large orange
- ½ cup of water
What You Do
- In a small saucepan, combine water, simple syrup and Moscato and bring to a simmer over medium heat. Simmer for one minute, then remove from heat.
- Stir in lime and orange juice and set to the side.
- In a food processor, add the frozen mango and the sugar/wine/juice mixture – along with a 1/8 tsp of salt.
- Blend into a puree until ingredients are nice and smooth.
- Pour into a small (freezer-safe) shallow pan or baking dish, lightly salt the mixture, and place in the freezer. After about 30 minutes , remove and scrape the mixture with a fork (think of it like a chill ass zen sand gardens). Make sure to break up any big chunks.
- Return to freezer for another 3-4 hours, making sure to check on the mixture every 30 minute to scrape with a fork and break up any ice chunks.
- After time is up, remove from freezer and stir the granita with a fork.
- Serve on a hot summer day, and enjoy!