Mango granita is a refreshing frozen mango dessert that’s perfect for summer, light, icy, and packed with tropical flavor. This easy summer dessert originates from Italy and stands out for its grainy, flaky texture compared to smoother frozen treats like sorbet. To make this healthy mango treat, simply blend ripe, a splash of lime juice or ginger for brightness, and sugar, then freeze and scrape to create that signature texture.
Mango Granita Recipe
Want to get creative? Customize your mango granita with fresh mint, basil, or even a hint of chilli powder for a bold twist. Top it off with toasted coconut, crushed pistachios, or fresh berries for added flavor and crunch. Whether you’re searching for a no-churn mango ice or looking to learn how to make granita without special equipment, this mango granita recipe is a must-try.
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About Mango granita
I still remember the first time I tasted mango granita. It was during a family trip to Kerala one blazing April, right in the middle of mango season. The air was thick with heat and the smell of ripe mangoes hanging low on every tree. We had just come in from the fields, sweaty and sunburnt, when my aunt brought out a tray of what looked like golden snow in steel bowls. “Try this,” she said. “It’s homemade mango ice crystals-like the ones we used to eat as kids”.
Why I love this recipe – I can make a batch ahead and enjoy it over several days. It has no preservatives or artificial flavors made with Just real fruit and clean ingredients. Great between courses or after a heavy meal. Guests always ask for the recipe, it looks fancy but is so simple. Mangoes + pantry basics = a luxurious dessert on a small budget. A break from creamy desserts – Sometimes I want icy and light instead of rich and heavy.
It wasn’t fancy, just pureed Alphonso mangoes, a bit of lime juice, sugar, and water, frozen and scraped into flaky shards. But that first spoonful? Cold, tangy, sweet, and utterly magical. I didn’t know it then, but what I had was a version of Italian mango granita, a frozen mango dessert that’s popular worldwide.
Over the years, I’ve made it at home with my own twists-sometimes adding mint, sometimes a little ginger, and once, a splash of white rum for a party. Now it’s my go-to easy summer dessert, and every time I serve it, someone asks, “How did you make this?” It’s a recipe that needs no fancy machines-just a freezer and a fork. A humble, nostalgic, no-churn mango ice that somehow tastes like summer memories and sunshine in a bowl.
Similar Recipes
Mango Sorbet
Grape Sorbet
Watermelon Granita
Grape Granita
Lemon Sorbet
Cantoulope Granita
Why this recipe work?
Simple, Natural Ingredients: This recipe uses just a few pantry staples, fresh mangoes, sugar, water, and lime juice, making it easy, affordable, and naturally delicious. It highlights the rich, tropical flavor of ripe mangoes without needing dairy or artificial additives.
No Fancy Equipment Needed: You don’t need an ice cream maker or blender. All it takes is a fork and a freezer to create this no-churn mango ice, making it perfect for beginners and budget-friendly kitchens.
Perfect Texture Every Time: By freezing and scraping the mixture, you create soft, fluffy ice crystals that melt in your mouth. It’s lighter than sorbet and more elegant than a snow cone.
Customizable & Versatile: You can adjust the sweetness, add herbs like mint or basil, or even spike it with a bit of rum for an adult twist. This frozen mango dessert is endlessly adaptable.
Healthy & Refreshing: Since it’s fruit-based and dairy-free, it’s a great healthy mango treat for both kids and adults. It’s low in fat, naturally sweet, and super hydrating, perfect for hot summer days.
Great for Any Occasion: Whether you’re entertaining guests or just need a cool-down dessert after dinner, this easy summer dessert fits every vibe-from casual to elegant.
Ingredients
- Ripe mangoes are the star of this recipe, bringing in natural sweetness, vibrant color, and a rich tropical flavor. The riper the mangoes, the more intense and smooth your granita will be.
- Sugar helps balance the tang from the lemon and enhances the mango’s natural sweetness, while also improving the texture of the ice crystals.
- Water acts as the blending base, making the puree light enough to freeze evenly and scrape into delicate flakes.
- Lemon juice adds a zesty brightness that cuts through the sweetness, giving the granita a refreshing, citrusy kick in every bite.
Hacks
- Use very ripe mangoes: The riper, the sweeter. It cuts down on added sugar.
- Add a pinch of salt: Just a tiny pinch enhances the mango flavor beautifully.
- Use a shallow dish: The thinner the layer, the faster it freezes and the easier it is to scrape.
- Scrape with a fork, not a spoon: A fork creates those perfect, fluffy ice crystals.
- Blend in lime or ginger: A little acid or spice gives it a bright, complex flavor.
- Freeze leftovers flat: Spread leftovers thinly again to restore texture when re-serving.
- Serve in chilled bowls: Keeps it from melting too fast, especially on hot days.
- Add toppings last minute: Coconut, mint, or nuts should go on right before serving to stay crunchy.
Mango Granita (Step by Step Pictures)
1)Take mangoes in a blender
2)Puree till smooth
3)Take sugar in a sauce pan
4)Add lemon juice
5)Add water
6)Bring it to a boil
7)Boil till sugar melts
8)Take it off the heat and add mango puree
9)Now the mangoes are added in
10)Whisk till mixed
11)Pour it in a loaf pan
12)Freeze for 3 to 4 hours
13)Now it is frozen
14)use a fork to scrape the mangoes
15)It will be quite easy to scrape.
16)Done
17)Spoon it into a bowl and serve
Expert tips
- Use chilled ingredients: Starting with cold puree helps the granita set faster and more evenly.
- Don’t over-scrape: Scrape gently to keep fluffy crystals; over-scraping can turn it slushy.
- Store with care: Keep granita in an airtight container to prevent it from absorbing freezer smells.
- Refresh texture before serving: If it’s been in the freezer too long, let it soften a bit, then re-scrape to revive the fluffiness.
- Make it a layered dessert: Serve it with yogurt, whipped cream, or chia pudding for a fancier touch.
- Double the batch: Granita stores well and is perfect for last-minute guests or warm evenings.
- Use leftover granita in drinks: Add to sparkling water or cocktails for an icy, fruity twist.
Variations
Grapes Granita: Sweet, juicy grapes turn into a gorgeous icy treat that’s both refreshing and bursting with natural flavor. It’s a stunning purple granita that’s as fun to look at as it is to eat—especially when made with seedless red or black grapes.
Cantaloupe Granita: This one’s light, subtly sweet, and super hydrating—perfect for hot days. Cantaloupe granita has a mellow flavor that pairs beautifully with lime or mint, making it a soft orange, almost sunset-like delight.
Lemon Granita: Zingy, bold, and refreshingly tart—lemon granita is the ultimate palate cleanser. It’s crisp, icy, and full of citrusy brightness, perfect after a rich meal or as a cool-down on a summer afternoon.
Mango Sorbet: Richer and creamier than granita, mango sorbet is ultra-smooth and intensely mango-forward. It’s the kind of scoopable, tropical dessert that melts slowly on the tongue and always hits the sweet spot.
FAQ
1)Can I make mango granita without sugar?
Yes! If your mangoes are very ripe and sweet, you can skip or reduce the sugar. You can also use honey, agave, or stevia as alternatives.
2)How long does mango granita last in the freezer?
It lasts up to 1 week when stored in an airtight container. Re-scrape before serving to revive its fluffy texture.
3)Can I use frozen mangoes instead of fresh?
Absolutely. Just thaw them completely before blending to get a smooth puree.
4)Why is my granita icy and not fluffy?
It may have frozen too long without scraping. Be sure to scrape every 30–45 minutes while it’s setting.
5)Can I add other fruits to this recipe?
Definitely! Pineapple, passion fruit, or strawberries blend well with mango for a tropical twist.
6)Is mango granita the same as mango sorbet?
Not quite- granita is flakier and lighter, while sorbet is smooth, churned, and creamier in texture.
7)Do I need an ice cream maker?
Nope! Granita is a no-machine, freezer-only recipe that’s super beginner-friendly.
More Granita Recipes
📖 Recipe Card
Mango Granita Recipe
Servings: 6 servings
Calories: 107kcal
Equipment
Sauce Pan
Blender
Freezer safe container
Notes
- Use chilled ingredients: Starting with cold puree helps the granita set faster and more evenly.
- Don’t over-scrape: Scrape gently to keep fluffy crystals; over-scraping can turn it slushy.
- Store with care: Keep granita in an airtight container to prevent it from absorbing freezer smells.
- Refresh texture before serving: If it’s been in the freezer too long, let it soften a bit, then re-scrape to revive the fluffiness.
- Make it a layered dessert: Serve it with yogurt, whipped cream, or chia pudding for a fancier touch.
- Double the batch: Granita stores well and is perfect for last-minute guests or warm evenings.
- Use leftover granita in drinks: Add to sparkling water or cocktails for an icy, fruity twist.
Nutrition
Serving: 1servings | Calories: 107kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 121mg | Fiber: 1g | Sugar: 26g | Vitamin A: 747IU | Vitamin C: 27mg | Calcium: 9mg | Iron: 0.1mg
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