Pineapple Mango-rita Granita! I made a series of granitas for the 2018 July issue of Feast Magazine.
Ice cream, popsicles, and snow cones are all essential summer treats, yet the most refreshing and easy-to-assemble might be a granita. The Italian dessert is made by puréeing ingredients (usually fresh fruit, herbs and spices) in a blender until smooth, and then evenly spreading it across a sheet pan before freezing, stirring, and then freezing it again. The final result is coarse – or grainy, thus the name – ice crystals. If you’re looking for something stronger to enjoy poolside, you can easily add a shot of your favorite wine or spirit before the initial freeze.
In the following pages we’re sharing 10 recipes – five non-boozy granitas, plus five modifications to those base recipes for cocktail versions. These recipes make the most of fresh summer produce, including strawberries, peaches, and blackberries, resulting in refreshing frozen treats to cool down hot summer days.
This pineapple mango granita is best enjoyed on a hot afternoon by the pool.
Before you get started
Make sure you have a large metal baking pan (a 13-by-9-inch pan is ideal) to ensure your granita freezes quickly and evenly. If you forget to stir and scrape the granita, let the mixture sit at room temperature for about 10 to 15 minutes to slightly thaw, and then mix and repeat the preparation process.
Ingredients for Granitas:
- frozen pineapple cubes
- frozen mango cubes
- fresh lime juice
- pineapple juice
Ingredients for Granita Cocktails:
- frozen pineapple cubes
- frozen mango cubes
- fresh lime juice
- pineapple juice
- tequila
How to make non-alcoholic Granitas:
1. In the bowl of a blender, purée all ingredients.
2. Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.
3. Using the back of a fork, scrape and stir every 30 minutes for at least 2 hours. Serve.
How to make Granita Cocktails:
1. In the bowl of a blender, purée all ingredients.
2. Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.
3. Using the back of a fork, scrape and stir every 30 minutes for at least 2 hours and 30 minutes. An additional hour of freezing may be needed. Serve.
Other Granitas to Try:
Ingredients
Granita: Non-alcoholic Version
- 2 cups pineapple frozen
- 2 cups mango frozen
- ½ cup lime juice fresh
- 1 ½ cups pineapple juice
Granita: Cocktail Version
- 2 cups pineapple frozen
- 2 cups mango frozen
- ½ cup lime juice fresh
- ¾ cup pineapple juice
- ¾ cup tequila
Instructions
Granita: Non-alcoholic Version
- In the bowl of a blender, purée all ingredients.
- Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.
- Using the back of a fork, scrape and stir every 30 minutes for at least 2 hours. Serve.
Granita: Cocktail Version
- In the bowl of a blender, purée all ingredients.
- Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.
- Using the back of a fork, scrape and stir every 30 minutes for at least 2 hours and 30 minutes. An additional hour of freezing may be needed. Serve.