MANGO BALSAMIC GRANITA WITH FRESH BERRIES AND CHOCOLATE
1. Cut the mango flesh away from the pit and chop coarsely into 1-inch pieces.
2. In a food processor, combine the mango and lime zest. Process the mango until completely smooth, 1 to 2 min., stopping to scrape down the sides with a rubber spatula as needed.
3. Transfer the purée to a medium bowl and add the water, sugar, and mango Balsamic vinegar. Stir with a large spoon or whisk until the sugar has thoroughly dissolved.
4. Pour the purée into a 9-inch-square shallow baking pan. This pan size works best ¬because it provides a large surface area, a key point in speeding up the freezing process.
5. Put the pan in the freezer and stir every 15 minutes, being sure to scrape the ice crystals off the sides and into the ¬middle of the pan, until the mixture is too frozen to stir, up to about 2 hours.
6. Use a large dinner fork to stir and scrape; the tines are perfect for breaking up ice crystals.
7. Cover the pan with plastic and freeze overnight. When ready to serve the granita, place a fork at the top of the dish and pull it toward you in rows, moving from left to right and rotating the pan as well.
8. Scape up the shaved ice and fill your chilled glasses or bowls. Garnish with fresh berries and chocolate scrapings.
• 1 ripe Mango
• 1 tbsp VOM FASS Mango Balsamic Vinegar
• 1 3/4 cup water • 3/4 cup granulated sugar
• 1 tsp lime zest
• . seasonal berries for garnish
• . chocolate scrapings (optional)