Tag Archives: frozen treats

Mango Granita

Mango GranitaI first came across a granita recipe in the summer of 2009 and thought “That looks easy and delicious. I’m going to make that.” And then ten years passed.

But I did make granita, and it was/is easy and delicious, and now I’m here to tell you to do the same. Maybe skip the ten years of procrastination though.Mango GranitaMango GranitaIf you are wondering what the heck I’m talking about, granita is a semi-frozen Sicilian dessert–basically a classy snow cone. The texture is fluffy and snowy, but instead of being ice flavored with brightly-colored syrup, it’s made from real fruit with very limited added sugar, and you don’t need a special machine to make it.Mango GranitaTo make this Mango Granita, you’ll need:

  • a few pounds of fresh mango. You could probably use thawed frozen if that’s all you can find.
  • lime juice for brightness. Lime and mango are great together.
  • the tiniest amount of sugar to round things out. Yes, ripe mango is already very sweet, but cold temperatures mean that flavor doesn’t always shine through the way it does at room temperature. I like to add two tablespoons of sugar to the entire recipe. That small amount makes a big difference!
  • a pinch of salt for balance. You can leave this out if you want to, but salt is rarely a bad idea.
  • a blender (or food processor), a dish, a fork, and time.

Mango GranitaMango GranitaThe process is simple. Blitz all the ingredients in a blender until smooth, then pour the purée into a large dish and put it in the freezer for an hour.Mango GranitaWhen that time is up, remove the dish from the freezer. Starting at the outer edge, use a fork to drag the frozen purée into the looser center. This will begin the process of making fluffy, snowy ice crystals. At first, you may feel like you’re dragging a fork through soup, but an hour later, it’ll be a different story.Mango GranitaAnd then, thirty more minutes will go by and crystals will really begin to form! The grainy texture is the “gran-” in granita.Mango GranitaYou’ll know it’s ready when it looks like this:Mango GranitaMango GranitaMango GranitaMango Granita is as delicious as it is beautiful—light and refreshing and perfect for these sweltering last few weeks of summer! The texture is somewhere between a snow cone and a sorbet. Where you might think this would be icy, it’s super smooth and surprisingly creamy. This is the sort of dessert that is great for any occasion from watching Netflix in your PJs to a cookout to a dinner party. It’s vegan, nut-free, low calorie and low sugar–a wonderful option for a crowd!Mango GranitaMango GranitaBefore I get to the recipe, here are a few more tips for granita success:

  • use the largest dish you can. The shallower the layer of purée, the faster it will freeze.
  • you can use any fruit you like! I love mango, but peaches, melon or berries would be magnificent here!
  • make granita on a day you’ll be spending a lot of time at home. This recipe is low maintenance, but the ice crystals need to be scraped every hour at first and then every half-hour. Give ‘em one final scrape before serving.
  • for the love of everything, don’t wait ten years to make this. Ideally, you should make Mango Granita as soon as possible. Like tomorrow.

Have a great weekend, y’all!Mango Granita

Mango Granita
makes about a quart

3 large ripe mangoes (about 3 pounds), pits & skin removed, sliced
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons granulated sugar
pinch of Kosher or sea salt

Combine mango, lime juice, sugar and salt in a high-powered blender and blitz until smooth. Pour into a large shallow dish (I used a 9×13-inch casserole). Freeze for 60 minutes.

Remove cold mixture from freezer. Starting at the outer edge, use a fork to scrape/drag the icier edges of the mixture into the center of the dish. Mixture will still be quite loose. Return dish to the freezer for 45-60 minutes before repeating scraping. Continue to scrape every 30 minutes for the next 1-2 hours, or until the texture is fluffy and snow-like.

Freeze until ready to serve. Give one last scrape before serving in small bowls.

Leftover granita will keep in the freezer for about a week. Scrape before serving.Mango GranitaMango GranitaMango Granita

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Blueberry Popsicles

Blueberry PopsiclesHi there! Long time, no blog.

After last Wednesday’s post, I began writing a Friday Favorites round-up, but then I remembered I was on vacation and so I bailed and went to a watercolor class instead. Blogging is great and all, but I felt the need to Maine* while in Maine, you know?

*Yes, I used “Maine” as a verb.Blueberry PopsiclesThat doesn’t mean I didn’t cook though. Vacationing on a remote island means spending time in the kitchen is a necessity, and for me, a luxurious one. The menu for our trip is meticulously planned every year, but I always make room for playing around. It never amounts to anything anything particularly elaborate (except for pie), but I always add ingredients to the list specifically so I can mess around with them.Blueberry PopsiclesBlueberry PopsiclesThis time around, we already had blueberries (because Maine), maple syrup (because waffles), and vanilla (because I’m a baker) on the list, and I had packed a blender (because salsa), so adding a can of coconut milk, Dixie cups,* and popsicle sticks seemed like logical steps. Because Blueberry Popsicles.

*When at home, I use these popsicle molds.Blueberry PopsiclesThese are the perfect easy summer dessert! They require the bare minimum of effort and ingredients, but deliver big-time on icy texture and creamy blueberry flavor. Oh, and they’re vegan, so your gluten-free vegan co-traveler can enjoy them too.

The batch pictured was made on a Wednesday morning before we went to the beach. They were enjoyed at a dinner party that night, and then at every subsequent meal until we left on Saturday morning. VJ and I both agree that they are good on the first day, but that their blueberry flavor deepens drastically as time goes on.Blueberry PopsiclesThere are four steps to making Blueberry Popsicles:

-blend all ingredients until smooth.
-divide the mixture into cups/molds. It’ll be thick and may seem lumpy, but rest assured that this is normal. Chemistry is weird.
-wait 45-60 minutes before adding sticks.
-freeze until solid.
Blueberry PopsiclesBlueberry PopsiclesAll that’s left to do is unmold and enjoy them on a patio in Maine. Or in your New York City apartment while daydreaming about being on a patio in Maine.

Maine Maine Maine Maine Maine.

Um. Sorry. I’ll try to contain myself.Blueberry Popsicles

Blueberry Popsicles
makes about 8-10 pops

12 ounces (1 dry pint) fresh blueberries
1 13.5-ounce can full-fat coconut milk
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract

Combine all ingredients in a high-powered blender. Blitz until smooth. Mixture may seem thick and lumpy—this is normal and will not negatively affect final texture.

Divide mixture among ice pop molds (I used 3-ounce Dixie Cups). Do not add sticks.

Freeze one hour. Insert sticks. Freeze at least 5 more hours before enjoying.

To release from ice pop molds, place mold in a glass of warm tap water for 30-45 seconds. Popsicles should release easily. If they don’t, place them back in the warm water for 15 seconds before making another attempt.

Store in the freezer.Blueberry PopsiclesBlueberry PopsiclesBlueberry Popsicles

Five Ingredient Fudgsicles

Five Ingredient FudgsiclesUntil last Wednesday, I had no plans to create a new Fudgsicle recipe. I have some vegan Raspberry Fudgsicles in my Recipe Index that are kind of a salad masquerading as dessert—they’re made with avocado, dates, and fresh raspberries. They’re super delicious, so it makes sense that my boss had requested them (sans berries) on that hot, miserable day.Five Ingredient FudgsiclesI trekked over to Trader Joe’s to buy the day’s groceries. It was only when I was turning onto the block where I work that I realized I hadn’t bought anything for Fudgsicles. I had been a bit distracted when my boss had requested them, and had forgotten to put the ingredients on my list. It was getting late and I needed to get started on dinner, so instead of going back to TJ’s, I determined that I’d figure out how to make Fudgsicles from things they had on-hand.Five Ingredient FudgsiclesOnce I got dinner on, I started to look through the cabinets for ingredients. It went something like this:

  • I knew I had most of a container of cocoa powder tucked into the back of the pantry—it only ever gets used for WHAM Cakes—so the chocolate part was covered.
  • I found a can of coconut milk leftover from making coconut rice. That would work for creaminess.
  • I decided to add the dregs of a jar of coconut oil for richness and to mitigate any iciness from the water in the coconut milk. Fudgsicles are always a little soft (because otherwise they’d just be chocolate popsicles), so a lack of large ice crystals is pretty important.
  • For sweetener, I used maple syrup. Honey would have worked too, but they were fresh out.
  • Vanilla extract went into the mix because when it comes to desserts, it’s almost always a good idea.

Five Ingredient FudgsiclesFive Ingredient FudgsiclesI put all the ingredients in the blender, said a little prayer to Julia Child, and blitzed everything together until it was smooth. I divided the mixture among a set of ice pop molds and put them in the freezer.Five Ingredient FudgsiclesFive Ingredient FudgsiclesBefore the Fudgsicles were completely frozen, it was time for me to go home. As you probably could have guessed, I spent the next 18 or so hours wondering if they were any good compared to my old favorites. Imagine how delighted I was when I got to work the next day to see that the family had already eaten most of them!Five Ingredient FudgsiclesLuckily, there was one left for me to try. It was deeply chocolaty, perfectly sweet, and soft enough that I could bite through it—so basically, exactly what I was going for. I love that a recipe that began as a guessing game worked on the first try. That rarely happens, so I’m calling it a victory.
Five Ingredient FudgsiclesI’ve made three more batches of these Fudgsicles since last week—two for work and one for me. I love how quick and easy they are and that they’re made from the sort of ingredients I always have on hand. And that’s to say nothing of the fact that they’re vegan and fairly low-calorie for an end of the day treat. I don’t follow any sort of diet, but it’s nice to make something on the lighter side every once in a while.Five Ingredient FudgsiclesSpend five minutes making a batch of Fudgsicles this weekend! I hope you love them as much as I do.Five Ingredient Fudgsicles

Five Ingredient Fudgsicles
makes about 6 fudgsicles

1 15-ounce can full-fat coconut milk
1/3 cup pure maple syrup
2 tablespoons coconut oil (preferably refined), melted
1 teaspoon pure vanilla extract
2/3 cup natural unsweetened cocoa powder

Combine all ingredients in a high-powered blender. Blend until no lumps remain, scraping down sides as necessary. Divide mixture among ice pop molds. Do not add sticks.

Freeze one hour. Insert sticks. Freeze at least 5 more hours before enjoying.

To release from ice pop molds, place mold in a glass of warm tap water for 30-45 seconds. Fudgsicles should release easily. If they don’t, place them back in the warm water for 15 seconds before making another attempt.
Five Ingredient FudgsiclesFive Ingredient Fudgsicles