Mangoes and summer are like toast and butter. They go hand in hand. This 3 ingredient mango granita is one easy, delicious, and refreshing way of using mangoes. So many delicious ways to enjoy this tropical fruit. We love all the varieties that we can get during the summertime too.
Ingredients for 3 Ingredient Mango Granita
Three ingredients are all it takes and you will have people asking for more. My kids love this recipe and I make it quite a bit during the summer months.
The Ingredients List for the Italian Dessert
- 2 large ripe mangoes (about 2 cups worth)
- 1 lime (about 4 tablespoons)
- the rind of one lime (about 1/2 teaspoon)
- 6 tablespoons of maple syrup (or to taste)
- 1 cup water
- pinch of salt
More Dessert Recipes you will Like:
Preparing the Mango
To make this simple, yet delicious dessert, we will need to blend the fruit.
- Wash and peel two large ripe mangoes.
- Cut the fruit away from the pit and discard the pit.
- Chop it into small chunks. The idea is to get the mango into chunks small enough so that when blended we get a smooth pulp.
Blending the Mango for 3 Ingredient Mango Granita
In order to get a smooth granita, we need to blend the mango.
- Place the mango chunks into a food processor or blender.
- Wash one lime properly and dry it.
- Using a nutmeg grater or any other small grater, scrape all the rind of the lime and place it into the blender as well.
- Next, cut the lime into half and squeeze all the juice out of it into the blender.
- Now we can add one cup of water and a pinch of salt and blend everything together until you get a smooth pulpy mixture.
Freezing the 3 Ingredient Mango Granita
Granita is basically frozen fruit pulp, so let’s get this pulpy mixture frozen.
- Pour the pulpy mixture into a freezer proof container and cover it.
- Place the container into the freezer for about 1 hour or until the mixture has just started to freeze.
Granita needs to be scraped at least twice in order for it to be flaky. The first scraping happens when the pulp is partially frozen.
- Remove it from the freezer and using a fork, scrape the semi frozen pulp.
- Mix it up so that it’s evenly distributed again in the container. This helps give the dessert that flaky look and taste.
- Put it back into the freezer for another hour or so.
The Second and Third Scraping:
Now we can remove the mango granita from the freezer and scrape it a second time. This time the mixture will be a little more frozen.
- Place it back in the freezer for a third time.
- Remove from the freezer after another hour or so of freezing and using a fork scrape again.
- This time, you will have this delicious frozen Italian ice or Mango Granita.
- Once it’s all scraped, you can use an ice cream scoop or a serving spoon to serve it into individual bowls and enjoy. Serve it immediately after removing it from the freezer or it will melt and not taste too good.
Serving Suggestions for 3 Ingredient Manto Granita:
Enjoy as a dessert on any given day at the end of a backyard barbecue. Try it once on your friends and you’re guaranteed, repeat visitors.
- My son loves to add a little condensed milk on top for added creaminess and sweetness.
- Keep it vegan by adding a spoonful of coconut milk to the top for added creaminess.
- I love to add a dollop of vanilla ice cream to mine. I find it makes it taste like a mango fudgesicle.
Storing Suggestions for the Mango Granita:
Although the Mango Granita tastes best the day it’s made, you can always save it for another day. Store the scraped Mango Granita in an air tight container in the freezer for up to 2 days.
Tried and Liked the Recipe?
Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!
Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts: Facebook, Instagram, Pinterest, YouTube, and Twitter.
3 Ingredient Mango GranitaCourse: DessertCuisine: ItalianDifficulty: Easy
This naturally sweetened summer mango granita is the perfect way to end a backyard dinner. This Italian dessert is a must try for any summer party.
2 large ripe mangoes (about 2 cups worth)
1 lime (about 4 tablespoons)
the rind of one lime
6 tablespoons of maple syrup (or to taste)
1 cup water
pinch of salt
- Wash and dry the mango. Peel the mango and discard the skin.
- Cut the mango away from the pit and discard the pit. Chop it into small chunks. Place the chunks into a food processor or blender.
- Using a nutmeg grater, get the rind off the lime and add it to the blender.
- Cut the lime into half and squeeze all the juice into the blender as well.
- Add the water and salt to the blender.
- Blend everything so that it’s finely pureed.
- Place the blended mango into a freezer safe container and cover it with a lid. Place the container into the freezer and let it freeze for about an hour.
- Remove it from the freezer and using a fork, scrape the semi frozen mango. Once all of it has been scraped, place it back into the freezer for another hour or so.
- Repeat step 8 twice more.
- Serve the frozen mango granita as a dessert on a hot summer day and enjoy it frozen.
Both granita and sorbet are made with fresh fruit juices. The difference lies in the way they are made. Sorbet is made by churning the juice, while a granita is made by scrapping the frozen juice and refreezing it to get a flaky consistency.
Yes! Granitas are made with a mixture of fruit juices, pulps, sweetener, and frozen. There is no dairy in this dessert.