Cold and refreshing flavours with the option of adding a hint of jalapeno; granita is easy to prepare at home.
2cups(500ml) Frozen Mango
1eachLimezested and juiced
1/2 - 1tbsp(7-15ml) Jalapenochopped (optional)
Place water, honey and salt into a medium pot; heat over medium-high heat until honey is melted.
Remove water mixture from heat and allow to cool slightly.
Place water, mango, lime zest & juice (and jalapeno) into a blender, blend on high until smooth.
Pour mango mixture into a metal pan and place in the freezer. As the granita freezes, scrape with a fork to prevent from freezing in a solid block. Continue scraping and freezing for 4-6 hours or until all the mixture has frozen.
Shuck oysters and place onto a plate or serving platter.
Scrape granita with a fork so it is light and fluffy then top each oyster and serve.
CHEF’S TIP: this recipe easily makes enough granita for 3-4 dozen oysters. Use as much or little as desired and freeze the leftovers.