Indian · Dessert
Mango Kesar Water Ice
A bright, saffron-and-cardamom-scented mango water ice, scraped by hand into loose, sparkling crystals rather than churned smooth, this is the fruit-stall granita style found across Indian summers wherever ripe mangoes and a freezer meet.
$4
15 minsPrep
2 minsCook
227 minsTotal
EasyLevel
Nutrition per serving
87Calories
0.8gProtein
0.4gFat
22.1gCarbs
20.4gSugar
1.6gFiber
1mgSodium
0mgChol
0gSat Fat
161mgPotassium
12mgCalcium
0.2mgIron
0mcgVitamin B12
33.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Kingfisher Lager
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel and chop ripe mango, then blend the 180g flesh with the 40g water until completely smooth.
2
Warm the sugar with the lime juice for 1 minute in a small pan just until the sugar dissolves, then cool slightly.
3
Stir the saffron (steeped in its warm water) and ground cardamom into the mango puree along with the cooled sugar syrup.
4
Taste and adjust sharpness with a touch more lime juice if the mango is very sweet.
5
Pour the mixture into a shallow tray (about 350ml capacity) so it sits no more than 2cm deep.
6
Freeze for 1 hour, then scrape the surface with a fork every 30-40 minutes, breaking up ice crystals until the whole tray is a light, fluffy, granular mass, about 3-4 hours total.
7
Scoop into chilled glasses or bowls, 2 scoops per serving, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Mango, pureed
- 40g40g Water
- 16g16g Sugar White
- 6g6g Lime Juice, juiced
- 0.2g0.2g Saffron, steeped in 1 tsp warm water
- 0.8g0.8g Cardamom, ground
