Mango and Champagne Granita

posted: 06/30/10
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Mango and Champagne Granita


  • 1 large ripe mango (about 1 1/4 pounds/550 g), peeled, pitted, coarsely chopped
  • 1/4 cup/55 g sugar
  • 1/4 cup/55 ml water
  • 2/3 cup/140 ml rose brut Champagne


  1. Place the mango, sugar and water in a blender and puree until smooth. Pour the puree through a fine-meshed strainer and into a 13x9-inch/33x23-cm baking dish. Stir the Champagne into the mango puree.
  2. Freeze until the puree is icy around the edges, about 1 hour. Using a large fork, stir the icy parts of the puree into the middle of the pan. Continue to freeze for about 2 1/2 hours or until the mixture is frozen, stirring the edges into the center every 30 minutes.
  3. Using a large fork, scrape the granita into flaky crystals. Cover and keep frozen. Spoon the granita into chilled dessert glasses and serve immediately.
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