Serves 4 to 6
1 large ripe mango (about 1 ¼ pounds/550g) peeled, pitted, coarsely chopped
¼ cup /55 g sugar
¼ cup / 55 ml water
2/3 cup / 140 ml rosé brut Champange
Place the mango, sugar and water in a blender and puree until smooth.
Pour the through a fine-meshed strainer and into a 13x9inch/33x23-cm baking dish.
Stir the Champagne into the mango purre.
Freeze until the puree is icy around the edges, about 1 hour.
Using a large fork, stir the icy parts of the puree into the middle of the pan.
Continue to freeze for about 2½ hours or until the mixture is frozen, stirring the edges into the center every 30 minutes.
Using a large fork, scrape the granita into flaky crystals.
Cover and keep frozen.
Spoon the granita into chilled dessert glasses or martini glasses and serve immediatly.
From Take Home Chef