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Le Chaudron recipe
Granité mangue passion
Mango passion fruit granita
⏱ 270 minServes 4Easy105 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2very ripe mangoes500 g (18 oz) flesh
4ripe passion fruit
70 g (2½ oz)superfine sugar
200 ml (¾ cup)filtered water
The juice of 1 lime
- 2 very ripe mangoes 500 g (18 oz) flesh
- 4 ripe passion fruit
- 70 g (2½ oz) superfine sugar
- 200 ml (¾ cup) filtered water
- The juice of 1 lime
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a light syrup: bring the water and sugar to a simmer until dissolved.
- Let cool for 15 minutes.
- Peel the mangoes, cut the flesh off the pits and roughly cube.
- Blend with the lime juice for 1 minute until smooth.
- Halve the passion fruit, scoop out the pulp and strain half of it.
- Mix the mango purée, syrup and strained pulp. Keep the rest of the pulp, with seeds, for serving.
- Pour into the dish (2 cm / ¾ in deep), cover and freeze for 4 hours, scraping every hour. Serve topped with the reserved pulp.
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