Granita dessert with pineapple and mango

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   Prepare food. Wash the fruits.

2. STEP 2

   

   Cut the pineapple in half, cut out the hard core, it is not needed. I made a dessert from 1/2 pineapple. If cooking whole, simply cut off the top and bottom, then trim away the skin down to the pulp layer.

3. STEP 3

   

   Cut the pineapple and mango pulp into medium pieces.

4. STEP 4

   

   In the bowl of a blender, first grind the pineapple pieces as the tougher ones.

5. STEP 5

   

   Then add and chop the mango.

6. STEP 6

   

   Taste the resulting puree, do not add all the sugar at once, a couple of tablespoons is enough. Then add water and stir until smooth in short bursts. Add sugar if necessary. It is more useful to add liquid honey; for those who should not, use the usual sugar substitutes. The mix of pineapple and mango is quite sweet, so you can add a minimum of sweetener or do without it, but of course it tastes better with sweet.

7. STEP 7

   

   And the final touch to improve the taste

8. STEP 8

   

   Pour the resulting mixture into a plastic container, close tightly and put in the freezer. The fruit mass hardens for quite a long time, it will take at least 4 hours, you can leave it overnight.

9. STEP 9

   

   To get the correct structure, you need to take it out every hour, break off a fairly large piece with a fork, stir, but do not crush it, and put it back in the freezer. I stirred 2 times during the first three hours. The result is a bright, beautiful fruit frost interspersed with ice.

10. STEP 10

    

    Place the fruit dessert into bowls or martini glasses and serve immediately. You can sprinkle chopped nuts or small pieces of mango and pineapple on top and decorate as you wish. The taste of frozen fruit is dulled by cold, but the dessert melts very quickly. Once thawed, it becomes sweeter and more aromatic.