I fell in love with homemade granita in Sicily. They scoop it out of large metal canisters there, and it is so refreshing on a hot summer day. This mango-chile version serves up a nice balance of sweet and heat.
- Yield: 6 Servings
How to Make It
- Put all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy. Tweak the chile to taste.
- Transfer the granita mixture to a 9 by 13-inch (23 by 33 cm) baking dish, cover, and freeze for 1 hour. Remove the granita from the freezer and stir it with a fork, mashing up any frozen bits. Cover and freeze it for 2 hours more, until the granita is firm. Using a fork, scrape the granita vigorously to form icy flakes. Serve in glasses garnished with lime zest. “Key Lime” Pudding
- One of the star recipes on my website, this super-easy pudding is zesty and refreshing. You don’t need key limes to make it (you get that flavor by combining limes and lemons). If you are a tart-at-heart (like me) and love sharp, tangy notes, you’re going to be in heaven. Those of you who like your citrus on the sweeter side may want to add more agave nectar. Either way, this is sublime.
- ⅓ cup (80 ml) light agave nectar, plus more to taste
- ½ cup (120 ml) freshly squeezed lemon juice
- ½ cup (120 ml) freshly squeezed lime juice
- 2 ripe avocados, pitted and peeled
- 2 cups (285 g) chopped bananas (about 2 bananas)
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly.
- Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.