|Mango Moscato Granita|
As soon as we got home I bought some frozen mango chunks because I knew it would make a great "granita" or Italian Ice. There's NO sugar added to this recipe, there's no ice cream maker needed, just a blender, a pan and a fork.
It's a light, impressive, elegant end note to a nice pasta or chicken entree. These would also be great at brunch as a "Frozen Mimosa." Serve them in a cute little wine glass or champagne flute, and you've got eloquent flare and figure friendly fun on a hot summer day. I'll definitely be serving this as a spotlight for my next gathering!
Mango Moscato Granita
- 1 bottle (3 1/2 cups) Risata Moscato d'Asti
- 3 cups frozen mango chunks
- In a blender combine the wine and mango chunks. Puree on high speed for about one minute until smooth.
- Pour contents into a large, glass baking dish and freeze. Remove from freezer about every 30 minutes and stir mixture from bottom with a fork, creating a rough, chunky, grainy texture. After about 3 hours, mixture should be completely frozen, chunky and icy...ready to serve!
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