Mango Granita

Be sure to use ripe mangos for this recipe.

1. Combine mangos and water in blender and puree until smooth, about 2 minutes. Strain through fine-mesh strainer; discard pulp.
2. Add sugar and lemon juice and stir until sugar is dissolved. Pour into 2 ice cube trays and freeze mixture until firm, at least 2 hours or up to 5 days frozen and transferred to zipper-lock bag.
3. To serve, place single layer of frozen cubes in bowl of food processor. Pulse until no large chunks of ice remain, 10 to 12 pulses. Scoop into individual bowls and repeat with remaining cubes. Serve immediately.

MIMOSA GRANITA
Omit mangos and water. Increase sugar to 1⁄2 cup; whisk sugar and 1 cup orange juice (2 oranges) together until sugar dissolves. Substitute lime juice for lemon juice; stir lime juice and 1-1⁄4 cups sparkling wine into orange juice mixture. Pour into 2 ice cube trays and freeze and process as directed.

PLUM GRANITA
Substitute 1 pound plums, halved, pitted, and sliced thin, for mangos and increase water to 1-1⁄4 cups. Bring plums, water, sugar, and 1 cinnamon stick to boil in medium saucepan. Reduce heat and simmer until fruit is tender, about 5 minutes. Off heat, remove and discard cinnamon stick and stir in lemon juice. Transfer mixture to food processor and process until smooth. Strain mixture through fine-mesh strainer; discard solids. Pour puree into 2 ice cube trays and freeze and process as directed.

GRAPEFRUIT GRANITA
Omit mangos and lemon juice and reduce water to 1⁄2 cup. Whisk water, sugar, and 1-1⁄2 cups pink grapefruit juice (2 grapefruits) together until sugar dissolves. Stir in 1 tablespoon Campari. Pour into 2 ice cube trays and freeze and process as directed.

ESPRESSO GRANITA
Omit mangos, water, and lemon juice and reduce sugar to 1⁄4 cup. Whisk sugar and 2 cups hot espresso together until sugar dissolves. Let cool to room temperature and stir in 1 tablespoon amaretto. Pour into 2 ice cube trays and freeze and process as directed.

CAFÉ LATTE GRANITA
Omit mangos, water, and lemon juice and reduce sugar to 3 tablespoons. Whisk sugar and 1 cup hot espresso together until sugar dissolves. Let cool to room temperature and stir in 1-1⁄4 cups milk. Pour into 2 ice cube trays and freeze and process as directed.