Mango Chutney Granita — made on sundays

This recipe is a small fusion of two of my favorite food regions, Italy & India. I love a good Mango Chutney & I love to include and learn Sicilian recipes whenever I can to keep in touch with my Italian heritage.

To give a little context, a Granita is a semi-frozen dessert that can be made from just sugar & water with any flavorings you’d like. It’s comparable to a shaved ice or a slushy-like sorbet dessert. The recipe originally hails from Sicily where the structure was much more coarse & crystallized as the recipe below will create.

This recipe can be used with almost any flavor combination so feel free to get creative! I used this flavor profile because I had some leftover Mango Chutney from a previous take-out dinner & I wanted to use it in a way that I never had before. The first granita I ever made was actually a Moroccan-Inspired Spiced Orange Coffee Granita, so the flavor profile possibilities are absolutely endless.
To create your own recipe simply replace the Mango Chutney with and blended fruit, use any juice, & use any alcohol (or none at all).

This recipe is also designed to be easily scalable by just multiplying or dividing by either how many servings you would like to make or how much fruit you have available.

Mango Chutney Granita by Made on Sundays — Ingredients:

1 cup Mango Chutney
1 1/2 cup Orange Juice
1 tbs Water
1/2 tbs Lemon Juice
6 tsp Coconut Sugar
3 tbs Dark Rum *(can omit and replace with water/juice)*

For better or for worse (I think for better) so many of my recipes require throwing everything into a blender and making it work from there. And this recipe is pretty similar. It does call for active time every 45-55 minutes to scrape the granita. This is done to achieve the flakey texture similar to a shaved ice.

SO, to begin:
‘As per my last recipe’ – Add everything to a blender. (If needed, add additional water 1 tbs at a time until it has the consistency of a smoothie - you’ll only need to do this if your consistency looks too thick)

Mango Chutney Granita by made on Sundays Process

Pour the mixture into a pan that allows the liquid to be approximately 1/4” high & NO HIGHER than 1/2”. The shallower & the more water content you include, the faster the process will be.

Place the pan in the freezer uncovered and scrape the partially frozen liquid every 30-45 minutes for about 2-3 hours or until you are left with a flakey icy finish. Be sure to scrape the interior and the sides of the pan. Think of it as though you are “fluffing” the mixture. Keep in mind that some freezers will freeze faster than others, I recommend taking a look after the first 25-30 minutes after freezing to see how strong your freezer is.

Once you’ve achieved the “fluffy” or shaved ice texture your granita will keep in the freezer until you are ready to serve. Be sure to cover your granita if you are storing over night. Serve Immediately after removing from the freezer.

Yields: 4 Servings