Author Notes
This is my lazy go to dessert when the temperature heats up or when I'm entertaining and need a refreshing dessert to end a heavy meal. —Vy Tran
Ingredients
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3 cups
mango puree (Champagne Mango)
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1 1/2 cups
passion fruit pulp
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2 cups
water
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1/2 cup
simple syrup
Directions
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Whisk all the ingredients together in a medium sized baking dish. Taste and add more simple syrup if you like your granita on the sweet side.
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Freeze for at least 4 hours until solid or overnight.
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When ready to serve, scrape the granita with a fork so it resembles ice shavings. Once made, this granita will keep for 3 days in the freezer.
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