Strawberry Mango Granita

1. 1

   Place the sugar and 1 cup water in a heavy-based pan. Heat, stirring, until the sugar has dissolved. Bring to a boil; boil rapidly for 3 mins until slightly syrupy. Remove from the heat; leave until completely cool.

2. 2

   Wipe strawberries; remove stalks. Roughly chop strawberries if they are large. Place in a food processor. Cut mango away from either side of pit. Score flesh into chunks. Cut away from skin; add to food processor. Blend until completely smooth.

3. 3

   Whisk the strawberry-mango puree into the cooled sugar syrup. Pour the mixture into a rigid freezer-proof container. Freeze the mixture for about 2 hrs until beginning to freeze around the edges but still soft in the middle.

4. 4

   Working quickly, break up the semi-frozen mixture with a fork; mix well. Return to the freezer for another 2 hrs until frozen but not completely solid. Spoon into glasses. Serve immediately with cookies, if desired.

* Per serving · 4 servings · Values may vary.

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