Mango Pineapple Granita
- 1 1/4 cups frozen mango chunks
- 1 1/4 cup fresh pineapple chunks- canned or frozen may be used
- 2 cups papaya nectar (orange juice may be substituted)
- 1/2 cup honey-Star Thistle, Orange Blossom, Fireweed or other light citrus hued honey*
- juice of 2 large limes
- Special equipment needed: Ice Cream Maker or a 9x13 metal baking pan
The Ice Cream maker method: Blend all ingredients in a blender or food processor. Freeze according to ice cream machine manufacturers instructions. The freezer method: Place a 9x9 or 9x13 pan in the freezer, along with a metal spoon. Glass will work but metal is best. Leave both in the freezer until well chilled, about 30 minutes. Blend all ingredients in a blender or food processor. Transfer to the pan and spread evenly. Leave the spoon in the pan. Freeze until the edges of the puree are partially frozen and icy, about 1 hour. Use the spoon to break up the icy areas and stir them back into the center of the puree. Repeat the freezing and stirring procedure about every 30 minutes until the mixture is frozen, 2 to 2 1/2 hours. For both methods: The granita is smoothest when served immediately, but it will melt easily. Pack in an airtight container and freeze for a few hours for best results. The ice crystals become more pronounced as it remains in the freezer, and that is entirely appealing. Scoop it or break into chunks for serving.
* any honey may be used, these are simply recommended varietals
This will be smooth and creamy made in an ice cream maker. Not to fret if you don't have one. Its an icy refreshing treat made right in your freezer simply by stirring every so often. I have included instructions for both methods.