Dessert
1⅓ cup
1 hour 10 minutes
0 minutes
Chef Tom Fraker
1 cup Simple Syrup (see recipe below)
1 cup Organic Green Keitt Mangos, pureed
Combine the syrup with the fruit puree.
Place in an ice cream maker and follow the manufacturer’s directions, or place the mixture in a plastic container, put the container in the freezer, and freeze, stirring every 10 minutes to break up the ice crystals, until completely frozen, about 1 hour. This method will be more similar to an Italian granita.
Simple Syrup is quite easy to make. In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Bring to a boil, stirring, until sugar has dissolved. Remove from the heat and let cool.
