Mango & vanilla granita
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Mango & vanilla granita

By Barney Desmazery

Delicious fruity, summer pudding – counts as 1 of your 5-a-day

  • Prep:15 mins
    Plus cooling and freezing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 163
  • fat 0g
  • saturates 0g
  • carbs 42g
  • sugars 41g
  • fibre 3g
  • protein 1g
  • salt 0.02g

Ingredients

  • 1 vanilla pod, split (optional)
  • 140g caster sugar
  • 2 large, ripe mangoes
  • 300g strawberries, sliced to serve

Method

  1. Tip the vanilla into a bowl with the sugar. Bring a kettle of water to the boil and pour 250ml over the sugar. Stir until completely dissolved, then leave to cool. Meanwhile, peel the mangoes and cut away all the flesh, then blitz in a food processor until you have a smooth purée. Stir the purée into the syrup and fish out the vanilla pod. Freeze the purée as before or churn in an ice-cream machine to make a sorbet. Serve with sliced strawberries.

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