Inspired by a classic Italian semi frozen dessert, orange granita with mango puree and a few drops of Grand Marnier is an easy way to impress your friends and family any time of the year. It is super light and refreshing dessert, plus it is extremely easy to make. There are limitless varieties of granita made of fresh fruit and berry juice, mint infused syrup, coffee, almond milk.

This recipe will serve 4 people.

300 ml (1 1/4 metric cup) of freshly squeezed orange juice*
20 ml (4 tsp) of Grand Marnier, 5 ml (1 tsp) per serving (Optional)**
2 tsp of orange zest strips, 1/2 tsp per serving
1 ripe fresh medium size mango***


Fork method:
Pour the juice into an airtight container and freeze until firm. Using a fork, scrape around the sides, creating a coarse granulated texture.

Blender method:
Pour the juice into ice cube mold and freeze it until firm. Using a blender crush the ice cubes into a coarse granulated texture.

Mango puree:
Wash and peel the mango. Remove the seed and cut the fruit in pieces then freeze until 50% firm. Blend the mango until the mixture has smooth texture.

Serving method:
Moisten the rim of the glass using a slice of orange, then turn the glass upside down and dip it in some granulated sugar.
Wash and dry an orange, peel it with a vegetable peeler, then cut into thin strips of zest.
Fill about 1/4 of the glass with the mango puree, and the rest with the orange granita, add the Grand Marnier and garnish with some orange zest strips.

*You might need 4-6 oranges, the quantity may vary depending on the size and type of oranges.
**Grand Marnier could be substituted with Cointreau, Triple Sec or any other citrus liquor. It also can be totally skipped.
For non-alcoholic alternative, zest 1/2 of the orange then add the zest into the juice to enhance the citrus note of granita.
***Mango could be replaced or combined with melon, peach, and/or apricot. It is used to create the contrast of the taste.

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November 13, 2017