Mango-Chile Granita

1. 1

   Combine the sugar and 1/2 cup water in a medium saucepan and bring to a simmer over medium-high heat.

2. 2

   Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.

3. 3

   Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth.

4. 4

   Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.

5. 5

   Freeze until ice crystals begin forming around the edges, about 45 minutes.

6. 6

   Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

7. 7

   Serve topped with chile powder.

8. 8

   Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.