mango and passionfruit granita

  • 1kg mango flesh (from approximately 4 mangoes)
  • ½ cup (125ml) passionfruit pulp (from approximately 6 passionfruit)
  1. Place the mango in a food processor and process until smooth. Place the mango mixture and passionfruit in a large bowl and stir to combine. Pour the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper. Freeze overnight or until firm. 
  2. Remove from the freezer and stand at room temperature for 10 minutes. Scrape the mixture with a fork, spoon into serving glasses and serve immediately. Serves 4–6.

 

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