Mango Chile Granita Food

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MANGO-LIME GRANITA



Mango-Lime Granita image

This simple, icy dessert will transport you to more tropical climes thanks to the tart and sweet flavors of lime and mango.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

3 cups chopped ripe mango (about 3 mangoes)
1 cup water
Juice of 2 limes (about 1/4 cup)
2 tablespoons sugar

Steps:

  • Place chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
  • Pour mixture into a 9-by-5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking mixture every hour. Remove from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. Return to freezer until ready to serve. Granita can be stored in an airtight container in the freezer up to 2 weeks.

Nutrition Facts : Calories 108 g, Fiber 1 g, Protein 1 g, Sodium 4 g

CHILE-MANGO MARGARITA



Chile-Mango Margarita image

Provided by Tia Mowry

Categories     beverage

Time 30m

Yield 4 servings

Number Of Ingredients 6

3/4 cup agave syrup
1 habanero chile, thinly sliced
8 ounces fresh lime juice
8 ounces mango nectar
6 ounces tequila
1 lime, thinly sliced

Steps:

  • In a small saucepan over medium-high heat, combine the agave, habanero and 3/4 cup water and stir until combined. Bring to a simmer and cook for 2 minutes, or until the agave is fully mixed with the water. Turn off the heat and let cool. Strain through a fine-mesh sieve.
  • In a pitcher, combine the chile-agave simple syrup, lime juice, mango nectar and tequila. Stir to combine. Pour into glasses over ice. Garnish with lime slices.

GINGER MANGO GRANITA



Ginger Mango Granita image

Provided by Dave Lieberman

Categories     dessert

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 5

4 cups mango juice, room temperature
2 cups water
2 limes, juiced
2-inch piece peeled ginger, grated with microplane
1/2 cup superfine sugar

Steps:

  • Whisk together all the ingredients in a large baking dish. Freeze overnight until solid. Scrape with fork to serve.

MANGO-LIME GRANITA



Mango-Lime Granita image

Categories     Lime     Mango

Yield serves 4

Number Of Ingredients 4

3 cups chopped ripe mango (about 3 mangoes)
1 cup water
Juice of 2 limes (about 1/4 cup)
2 tablespoons sugar

Steps:

  • Place the chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.
  • Pour the mixture into a 9 × 5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking the mixture every hour. Remove from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice. Return to the freezer until ready to serve. The granita can be stored in an airtight container in the freezer up to 2 weeks.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 108
  • Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrate: 28g
  • Sodium: 4mg
  • Protein: 1g
  • Fiber: 1g

MANGO, LIME, AND CHILE GRANITA



Mango, Lime, and Chile Granita image

Categories     Side     Lime     Mango

Yield serves 8

Number Of Ingredients 5

2 cups water
2 cups sugar
4 limes, zested and juiced
2 pounds mangoes, peeled and cut into chunks
1 tablespoon chile powder

Steps:

  • In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.
  • Put the sugar syrup, lime zest, lime juice, and mango chunks into a blender. Puree until smooth. Pour the mango mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass and lightly sprinkle with the chile powder.

MANGO CHILE CHICKEN



Mango Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

6 boneless, skinless chicken breasts
1 tablespoon chile powder
Zest and juice of 1 lime
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved
1 bunch kale, thinly shredded
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1 orange or red bell pepper, very thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
  • Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
  • Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
  • Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

MANGO & VANILLA GRANITA



Mango & vanilla granita image

Delicious fruity, summer pudding - counts as 1 of your 5-a-day

Provided by Barney Desmazery

Categories     Dessert, Dinner, Lunch, Snack, Supper, Treat

Time 15m

Number Of Ingredients 4

1 vanilla pod , split (optional)
140g caster sugar
2 large, ripe mangoes
300g strawberries , sliced to serve

Steps:

  • Tip the vanilla into a bowl with the sugar. Bring a kettle of water to the boil and pour 250ml over the sugar. Stir until completely dissolved, then leave to cool. Meanwhile, peel the mangoes and cut away all the flesh, then blitz in a food processor until you have a smooth purée. Stir the purée into the syrup and fish out the vanilla pod. Freeze the purée as before or churn in an ice-cream machine to make a sorbet. Serve with sliced strawberries.

Nutrition Facts : Calories 163 calories, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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