Tag Archives: mango

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

Mango and vanilla parfait

I love mangoes, and all things mango. This is a great dessert to prepare in advance if you’re having guests over. Serves 6.

IMG_1862

Mango parfait
250g mango puree
2 tablespoons sugar syrup
80ml milk
3 egg yolks
170ml whipping cream

Vanilla parfait
80ml milk
1 vanilla bean
50g caster sugar
3 egg yolks
170ml whipping cream

Making it
For the mango parfait
1. Mix the mango puree with the sugar syrup
2. Whisk milk, sugar, and egg yolks together in a bowl over boiling water unil the mixture thickens. Set aside and allow to cool.
3. Whip the cream until soft peaks form. Gently fold the cream and mango puree into the egg yolk mixture
4. Divide among your serving glasses and place in the freezer for 2-3 hours. Once frozen, make the vanilla parfait

For the vanilla parfait
1. Cut the vanilla bean down the centre. In a small pot over low heat, place the milk and vanilla bean. Bring to a gentle simmer for 1-2 minutes then remove from heat set aside for 10 minute.
2. Whisk milk, sugar, and egg yolks together in a bowl over boiling water unil the mixture thickens. Set aside and allow to cool.
3. Whip the cream until soft peaks form. Gently fold the cream with the vanilla mixture.
4. Pour over the top of the frozen mango parfait, and return to freezer for at least another 2 hours.

Serve as is or garnish with some fresh chopped mango on top.