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.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox