Mango and Mangosteen: A Tropical Granita
This unusual but highly rated recipe is courtesy of Jessie Chien at https://honestcooking.com/. It is a simple recipe that as she says requires Mangos, Mangosteens and a bit of patience to create and enjoy. Truly a delicious and memorable dessert just made for a hot summer day.
1 cup (240 mL) Mangosteen segments and its juices, about 12 Mangosteens.
2 cups (475 mL) Mangoes, peeled pitted and sliced, about 4 small yellow Mangoes
1 cup (240 mL) water
¼ cup (60 mL) monk fruit sweetener
Juice of ½ lime
Combine the mangoes and mangosteen and blend with an immersion blender or regular blender. Strain through a fine-meshed sieve.
Mix water, monk fruit sweetener, and the juice of the ½ lime into the fruit puree. Stir well, and pour into a flat, rectangular glass container.
Cover and freeze for one hour.
After one hour, take the puree out of the freezer. With a fork, mix by raking the puree from the outside in. Cover and put in the freezer again, this time for 30 minutes.
After half an hour, repeat the raking process. Continue this method, freezing for 30 minutes then stirring, for about another hour or two or until fine crystal flakes (like a sno-cone) form.
If not served immediately, store in the freezer, and before serving let it thaw out, then mix with a fork to create the same granular crystals.