The Recipes

Mango and Serrano Granita

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

INGREDIENTS:

- 1 mango

- 1 serrano chili 

- 3/4 c. champagne or orange juice

DIRECTIONS:

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.