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Hibiscus granita with grilled mango

3
Points®
Total Time
2 hr 34 min
Cook
4 min
Serves
4
Difficulty
Easy
Granitas are a refreshing, crunchy, fluffy, melt-in-your-mouth Italian fruit ice that doesn’t require any special equipment—just a metal baking pan, which helps speed up the freezing process. The key to get those flaky layers is the scraping process. Be diligent about scraping it every 30 minutes with the tines of a fork, breaking up any large clumps that start to form, for two hours to make sure you get the proper consistency. Before serving, scrape it with a fork one more time to freshen it up. It’s divine on the grilled mango, but it would also be tasty with grilled watermelon or peaches.

Ingredients

Tea bag

6 item(s), hibiscus-berry variety

Water

1½ cup(s), boiling

Lime

1 item(s), halved

Water

1½ cup(s), cold

Agave nectar

3 Tbsp, light

Mango

2 medium, firm-ripe, halved, pitted, and peeled

Fresh mint leaves

4 sprig(s)

Cooking spray

1 spray(s)

Instructions

  1. Place teabags in 1-quart glass measure. Add boiling water and steep 30 minutes.
  2. Meanwhile, squeeze juice from lime half and set aside; cut remaining half into 4 wedges.
  3. Remove teabags and squeeze out liquid; discard teabags. Add cold water, lime juice, and agave nectar to tea, stirring until blended. Pour tea mixture into 8-inch square baking pan. Cover pan with foil and freeze until mixture is frozen along edges but still slushy in center, about 2 hours. With fork, scrape icy edges in toward center. Repeat every 30 minutes until granita is semifirm and granular.
  4. Place mango on cutting board and cut off a thick slice on one side of pit. Repeat on other side. With tip of small knife, lightly score flesh.
  5. Meanwhile, set ridged grill pan over medium heat until hot. Lightly spray cut sides of mango with nonstick spray. Place mango, cut-side down, in grill pan and cook, turning once, until mango is tender and nicely marked, about 4 minutes.
  6. To serve, scrape granita transferring ice shards to 4 dessert dishes. Place mango and lime wedges alongside.
  7. Per serving: about 2/3 cup granita and 1/2 mango

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