Lychee granita with mango, ice cream and mint

This very easy and lovely little recipe which appeared in Good Food just before Christmas is a perfect Summer refreshing dessert.  I personally prefer Kensington Pride mangoes, but you can use any variety you like. Serves four.

lycheegranita

Ingredients
Vanilla ice-cream
3 mangoes, peeled and diced
Handful of baby mint leaves
1 quantity lychee granita

For the lychee granita
560g tin lychees
30g castor sugar
1½ tsp fresh lime juice

Making it
1. Drain lychees, reserving the tin liquid, and purée in a whiz or food processor until very fine. Strain through a fine sieve into a 250ml cup measure; add liquid from tin to fill the cup.

2. In a small pot, gently heat sugar in 30ml water until dissolved. Allow to cool.

3. Combine purée, sugar syrup and lime juice to taste. Pour into a shallow metal container and place in the freezer. When almost frozen, scrape with a fork to create a fluffy texture then return to the freezer so that it is fully frozen.

4. Place a scoop of ice-cream in a chilled glass, then a spoonful of mango, a few mint leaves and a spoonful of granita. Repeat. Garnish with mint

5 thoughts on “Lychee granita with mango, ice cream and mint

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s