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Mango-lime granita

Mangoes and coconut are a dreamy summer pair. Here we've used them as the base for a granita that then gets a kick from makrut lime leaves and plenty of lime juice.

  • 15 mins preparation
  • 1 min cooking plus freezing
  • Serves 6 - 8
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  • 330 gm (1½ cups) caster sugar
  • 3 makrut (kaffir) lime leaves
  • 4 mangoes, coarsely chopped, plus extra to serve
  • 270 ml (1 small can) coconut milk, plus extra to serve
  • Juice of 2 limes, or to taste, plus lime wedges to serve


  • 1
    Bring sugar, lime leaves and 375ml water to the boil in a saucepan, stirring to dissolve sugar, cook for 1 minute, then refrigerate until chilled. Discard lime leaves.
  • 2
    Process mango, coconut milk and lime juice in a food processor until smooth, add sugar syrup to taste and process to combine. Pour into a shallow metal tray and freeze until beginning to firm (6-7 hours). Scrape into ice crystals with a fork and freeze, scraping every now and then, until frozen. Serve in chilled glasses or bowls with extra mango, lime wedges and a drizzle of coconut milk.