MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Green Mango Granita
Categories: Beverages, Indian
     Yield: 4 Drinks

     1 lb Green mangoes (6 to 7 sm)
          Water; for boiling the
          - mangoes
   3/4 c  Granulated sugar;
          - or to taste
   3/4 c  Water
     5    Fresh mint stems and leaves;
          - up to 6
     1 sm Green chili; seeds and veins
          - removed
 1 1/2 tb Fresh lime juice;
          - or to taste
     1 tb Fresh lemon juice;
          - or to taste
 1 1/2 ts Black salt (kala namak);
          - reduce amount if the
          - mangoes are really tart
   1/4 ts Regular salt; or to taste

 Wash the mangoes. Bring the water to a rolling boil in a pot and add
 the whole mangoes. Let boil on high heat for 5 to 8 minutes or until
 the skin turns pale and they are slightly soft to touch. Take care
 that the mango skins do not break open. Take the mangoes out of
 boiling water and leave to cool off.

 Once cooled, peel off and discard the skins. The skin will separate
 in a squeeze.

 While the magpies are boiling, in another small pot, combine sugar and
 water and place over medium heat, cook, stirring occasionally, until
 sugar is completely dissolved. Remove from the stove, immediately add
 the mint stems and leaves and leave aside to steep for about 3 to 5
 minutes. Do not leave for too long else the syrup will turn bitter.
 Strain the syrup through a sieve and let cool down.

 Transfer the mango flesh and green chili, if using, to a blender and
 pulse to smooth. Take out in a large bowl and add the mint simple
 syrup, lime & lemon juice, black salt, and salt to taste to it. Mix
 to combine. Strain through a sieve to a smooth mixture.

 Pour mixture into a 11x7" glass pan. Cover and let freeze for 1-1/2
 hour uncovered. Scrape the icy edges with a fork. Freeze again.
 Scrape every 45 minutes until completely frozen, about 6 to 8 hours.
 Remove from freezer every hour or so; scrape with a fork until
 fluffy. Once semi-solid ice crystals are formed, scrape until fluffy.
 Cover tightly and freeze.

 Can be made 1 day ahead. Keep frozen.

 Scrape granita into bowls and serve garnished with lime wedges and
 mint. Dust with a pinch of chaat masala or black salt just before
 serving (optional).

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 green-mango-granita.txt>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.