Mexican · Dessert
Mexican Mango Raspado
A Mexican-style raspado made from ripe mango pureed with water, sugar and lime juice, then repeatedly scraped as it freezes into a loose, granular mass of fruity ice crystals. Served piled into glasses, it is bright, cold and intensely mango-forward with a citrus lift from the lime.
$0
10 minsPrep
0 minsCook
190 minsTotal
EasyLevel
Nutrition per serving
88Calories
0.7gProtein
0.3gFat
22.4gCarbs
21gSugar
1.3gFiber
1mgSodium
0mgChol
0gSat Fat
140mgPotassium
9mgCalcium
0.1mgIron
0mcgVitamin B12
30.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager Beer
local
Agua Fresca de Jamaica
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel and chop the mango flesh, then blend with the water, sugar and lime juice until completely smooth.
2
Taste the puree and adjust with a touch more lime juice if the mango is very sweet.
3
Pour the mixture into a shallow tray or tub, about 350ml / 12 fl oz, and freeze for 1 hour until ice crystals begin forming at the edges.
4
Scrape the semi-frozen mixture with a fork, breaking up the ice crystals, then return to the freezer.
5
Repeat the scraping every 30-40 minutes for the next 2 hours until the whole mixture is a loose, fluffy mass of ice crystals.
6
Give a final hard scrape with the fork directly before serving and pile into two chilled glasses, 2 scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
