Minted pineapple and mango granita
- 1 mango, peeled and cut into chunks
- 200g fresh pineapple (peeled weight), cubed
- 4 sprigs mint, leaves only, finely chopped, plus sprigs to decorate
- Zest and juice 1 lime
Blend the mango and pineapple with 300ml water, the chopped mint, lime zest and juice until smooth. Pour into a freezerproof dish, cover with clingfilm and freeze for at least 6 hrs.
Take the granita out of the freezer and break up with a table knife. Pulse in a blender until the ice is broken up but still crystallised.
To serve, spoon into glasses and top with sprigs of mint