It's that time of year when you have to do very little to make things taste good. There's an abundance of ever-changing, in-peak produce that just begs to be left alone. This dessert is light and perfect to satisfy a sweet tooth.
I love a bit of heat and/or salt in my desserts, but feel free to tailor to your likes. You could substitute a milder jalapeño as opposed to the hotter serrano and make sure to remove the ribs and seeds, which is where the heat lies.
Mango and Serrano Granita
Serves: 2-4 (or you, dessert for a few nights) Time: 4 hours Difficulty: SO easy
- 1 mango
- 1 serrano chili
- 3/4 c. champagne or orange juice
Cut around the outside of the pit of the mango. Cut along the longer sides and remove the flesh from the skin.
Put the pepper and mango in a blender and puree. Add in the champagne or juice.
Pour mixture through a sieve, fine mesh strainer, or cheesecloth. Put the mixture in the freezer, scraping with a fork about once an hour until frozen. Cover and keep frozen until ready to serve.