Total Time
10hrs 10mins
Prep 10 mins
Cook 10 hrs

A granita is sort of like sorbet (but icier)...sort of like a refined snow-cone. This one, with mango and raspberries, is a dazzling ruby red. Cook time is freeze time. From Better Homes and Gardens February 2002.


  1. In a medium saucepan over medium heat dissolve the sugar in the water.
  2. Remove from heat and add frozen raspberries and the mango chunks.
  3. Pour into a blender or food processor and blend until smooth.
  4. Strain through a fine mesh sieve (although, I personally wouldn't bother, except for a special occasion- those raspberry seeds add fiber!).
  5. You should have about 2 cups fruit mixture.
  6. Pour mixture into a 13x9x2 baking dish and freeze for 1-2 hours until mixture is slushy and nearly frozen.
  7. Stir well, being sure to scrape the sides of the pan.
  8. Spread mixture to evenly cover the bottom of pan or container and freeze 8 hours or overnight.
  9. To serve, let stand at room temperature for 5-10 minutes (or until scoop-able).
  10. Scoop into dishes and garnish with fresh raspberries, if desired.
Most Helpful

I made this for our mother's day meal, and served in stemware. I did strain out the seeds (which took some effort!) but it was worth it. Beautiful, dark red and tastes wonderful. Everyone really enjoyed this! Thanks~

Kaarin May 10, 2005