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.
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.
Ben Dearnley
