Mango granita with lemongrass, raspberries and yoghurt

Beat the heat with this winning ice-cold dessert.
Ben Dearnley

This dessert is super-quick to make – it just needs to be made a day ahead so it can freeze overnight. Adjust the amount of sugar to suit your taste. We’ve served this with frozen raspberries rather than fresh for an even more cooling summer treat.


Lemongrass syrup



1.For lemongrass syrup, bring sugar, lemongrass and 500ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Leave to cool and infuse for 1 hour, then strain.
2.Combine mango and citrus juices, and rind in a blender, add lemongrass syrup and blend until smooth. Strain into a wide, shallow container and freeze overnight. Scrape into crystals with a fork, then return to the freezer. If the granita is hard to scrape, leave it at room temperature briefly to soften first.
3.Spoon yoghurt into bowls, top with granita, scatter with raspberries and herbs, and serve with lime cheeks.

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