Mango, Lime, and Chile Granita

1. 1

   In a large pot over medium heat, combine the water and sugar.

2. 2

   Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes.

3. 3

   Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.

4. 4

   Put the sugar syrup, lime zest, lime juice, and mango chunks into a blender.

5. 5

   Puree until smooth.

6. 6

   Pour the mango mixture into a shallow baking pan and freeze for 1 hour.

7. 7

   Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan.

8. 8

   This incorporates air so the final product literally melts in your mouth.

9. 9

   Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency.

10. 10

    You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result.

11. 11

    Spoon it into a wine or martini glass and lightly sprinkle with the chile powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.