Mango Cardamom Granita
...I almost did not participate this month but a ripe mango sitting on my counter top inspired me to create a granita with cardamom-sugar syrup. I have confessed my love for cardamom here before and pairing mango with cardamom felt very natural to me because while growing up I ate a lot of mango-lassi & mango-kulfi infused with cardamom. The granita was sweet and subtle warmth from cardamom made every bite luxuriously delicious. To fancy things up a little, I garnished it with fresh basil leaves from my little patio garden.
Granita is a very simple frozen dessert somewhere between a sorbet and a snow-cone. I love how it does not require any special equipment and only calls for fruits (or other ingredients like coffee, alcohol, soda etc), simple syrup, and a lot of room for your creativity.
serves: 2-3 Ingredients 1 ripe-mango (peeled and pureed- it yields slightly more than a cup) 1/4 cup water 1/4 cup sugar (use less or more depending upon your preference) 2-3 teaspoon cardamom powder 2 fresh basil leaves (for garnish, optional) Directions - In a small sauce pan, heat water and add sugar, cardamom together. Allow it to simmer until it dissolves completely. It reduces a little. Remove from heat and allow it to cool completely. - In a blender, pour mango puree and cardamom-syrup. Blend them until it is well mixed together. - Taste the mixture, adjust sugar/cardamom and put in a freezer safe container, cover it, and allow it to freeze completely. See notes for details on freezing. - Use fork to scrape the granita and enjoy. Notes: On the Cuba Libre Granita recipe, it mentioned raking the granita mixture every 30 minutes to create icy somewhat granular texture before it freezes completely. I stirred only twice and the result was pretty icy and granular.
April Pass the Cookbook Club: Pots de Creme