Mango Basil Granita with Lime Coconut Shortbread Crumble

Ingredients

• •2 ripe mangos, peeled and diced
• •1/4 cup fresh basil leaves, chopped
• •1/4 cup granulated sugar
• •1/4 cup water
• •2 tablespoons lime juice
• •1/2 teaspoon lime zest
• •1 cup all-purpose flour
• •1/3 cup unsweetened shredded coconut
• •1/4 cup powdered sugar
• •1/2 cup unsalted butter, cold and cubed
• •1/2 teaspoon vanilla extract

Instructions

1. 1

   Prepare the granita: In a small saucepan, combine granulated sugar and water. Heat over medium heat until the sugar dissolves completely, then allow the syrup to cool.

2. 2

   In a blender, combine diced mangos, cooled syrup, lime juice, lime zest, and chopped basil. Blend until smooth.

3. 3

   Pour the mango mixture into a shallow dish and place it in the freezer.

4. 4

   After 30 minutes, scrape the surface with a fork to form icy crystals. Repeat every 30 minutes for about 3 hours until fully frozen and flaky.

5. 5

   Prepare the shortbread crumble: Preheat the oven to 350°F (175°C).

6. 6

   In a mixing bowl, combine flour, shredded coconut, powdered sugar, and a pinch of salt.

7. 7

   Add the cold, cubed butter and vanilla extract to the dry ingredients. Using your fingers or a pastry cutter, mix until the dough forms coarse crumbs.

8. 8

   Spread the shortbread crumble evenly onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Let it cool completely.

9. 9

   To serve: Scoop the mango basil granita into bowls or glasses, and sprinkle the lime coconut shortbread crumble on top.