Mango Granita with Coconut Chips

December 18, 2020
Created by Harmons
1 hour 30 minutes
Serves 4
  • 3 cups chopped frozen mango
  • 2 bananas, peeled and refrigerated 2 hours
  • 1 1/2 cups water
  • 1/4 cup fresh lime juice
  • 2 Tbsp sugar
  • Pinch of salt
  • 5 leaves fresh mint, cut into ribbons
  • 1/4 cup coconut chips, for garnish

Orange and Yellow: These colors in produce mean they contain beta-carotene, lutein, and zeaxanthin, phytochemicals that belong to the carotenoid group. Beta-carotene is a building block for vitamin A and can help protect skin from toxins and disease, help keep the immune system healthy, and block free radicals which can cause cancer. Lutein and zeaxanthin help to keep your eyes healthy and reduce risk for age-related eye disease. 

Remove mango from freezer 30 minutes before blending. In the bowl of a food processor fitted with blade attachment, add mangos and bananas and process until smooth. Transfer to a bowl and add water, lime juice, sugar, and salt, and stir to dissolve. Add mint and pulse to combine.

Pour mixture into a 9”x5” deep-sided pan, and place in freezer until nearly set, about 3 hours, scraping mixture with a fork every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Serve in individual bowls with coconut chips.

Nutrition per serving: 180 calories; 3.5g total fat (2.5g saturated); 45mg sodium; 41g carbohydrates; 4g dietary fiber; 31g sugar (6g added sugar); 2g protein