Mango granita with lime coconut cream
4 hr 20 min
Crunchy mango ice combines with creamy coconut and luscious lime in this tantalising tropical treat.
Coconut milk, full-fat
185 ml, (1x270ml can), 85ml left over
⅓ cup(s), (75g)
2 medium, chopped
1 tsp, finely grated
- Place unopened can of coconut milk in the fridge. Chill overnight. Place a 26cm x 16cm slice tin in the freezer. Freeze overnight (see tip).
- Place sugar and 2 cups (500ml) water in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Set syrup aside to cool completely.
- Process mango and syrup in a food processor until smooth. Pour into prepared tin. Freeze, covered, for 2 hours or until frozen around edges. Using a fork, scrape mixture into icy granules. Return to freezer for 2 hours, scraping mixture every 30 minutes.
- Open coconut milk can. Place ¾ cup (185ml) chilled coconut solids (see tip) and rind into a medium bowl. Discard remaining coconut liquid. Whisk until mixture resembles whipped cream. Spoon granita into chilled serving glasses and top with coconut cream and extra rind.
TIPS: If you don’t have a slice pan, any shallow freezer proof container with similar dimensions will work. After the coconut milk has chilled in the can, the solids will rise to the top. This is what you should use in Step 4. Use a full-fat coconut milk as you need the fat to solidify.