Mango Chili Crisp Granita (Print Version)

Juicy mango and chili crisp blend for an icy, spicy-sweet fusion treat with bold flavor and unique texture.

# What You’ll Need:

→ Fruit Base

01 - 3 large ripe mangoes, peeled and cubed (approximately 21 ounces)
02 - 2 tablespoons fresh lime juice
03 - 1/3 cup granulated sugar
04 - 1/2 cup water

→ Topping

05 - 2 tablespoons chili crisp, plus more for serving
06 - Pinch of salt

→ Optional Garnish

07 - Fresh cilantro leaves or mint, chopped

# How to Make It:

01 - Combine mango cubes, fresh lime juice, granulated sugar, and water in a blender. Puree until completely smooth. Taste, and adjust sweetness or acidity if necessary.
02 - Add chili crisp and a pinch of salt to the mango base. Briefly blend to disperse evenly, or swirl for a rippled appearance.
03 - Transfer mixture to a shallow freezer-safe pan, such as a metal baking dish, and freeze for 1 hour.
04 - After 1 hour, use a fork to scrape the frozen edges towards the center, breaking up any ice crystals. Return the pan to the freezer.
05 - Continue scraping and fluffing the mixture with a fork every 30 minutes for an additional 3 hours, until the granita has a light, granular texture.
06 - Spoon the finished granita into bowls or glasses. Garnish with additional chili crisp and fresh herbs as desired. Serve immediately.

# Additional Tips::

01 -
  • This is the secret trick when you need to impress guests without turning on the oven.
  • The chili crisp adds a savory-sweet-pop that makes everyone at the table lean in for another spoonful.
02 -
  • If you forget to scrape for too long, the mixture will freeze rock-solid and you’ll have to chip away at it like an ice block.
  • I learned that swirling the chili crisp in at the end makes every bowl look like a little piece of modern art.
03 -
  • Metal pans chill and freeze the granita faster, so reach for that if you can.
  • Swirling in the chili crisp instead of blending fully gives a dramatic marbled effect that's always a conversation starter.
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