Mango Rum Granita Recipe

Mango Rum Granita Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

A granita is typically made with sugar, water, and flavorings. This one has natural sweetness and a kick.


  • 1 jalapeño
  • 5 cups fresh mango
  • 3 ounces dark Cruzan rum
  • Pinch of sea salt


To start, place a 13-by-9-inch Pyrex pan in the freezer. Next, roast the jalapeño in an open flame until totally charred. Once the pepper is charred, roll it into a paper towel and set aside. 

Clean mangoes and purée the fruit. Skin and seed the jalapeño, add it and the rum to the puréed fruit. Purée all the ingredients until incorporated.  

Pour the mixture into the Pyrex and put into the freezer. Check on the mixture in 30 minutes.  Ice crystals will form on the top and around the sides of the pan. Use a fork to break up the crystals. Incorporate them back into the purée. Repeat this step until the purée is frozen.  


Serve with a pinch of sea salt and pair with Terre Da VinoLa Gatta Moscato d'Asti.

Mango Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Mango Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.