Mango cheeks with cherry granita
To finish, there's nothing better than enjoying fresh seasonal fruits. The cherry granita needs to be made ahead but then it's basically ready to serve with whatever fruits you like. It's light and refreshing and you'll definitely have room for some Christmas pud.
Photo: Marina Oliphant
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- 1kg cherries
- 300g castor sugar
- 200ml water
- 1 lemon, juiced
- 4 ripe mangoes
A summery treat for both big and little kids. For a variation, use any combination of seasonal berries in addition to the cherries when making the granita for a light and refreshing finish to lunch.
Remove stalks and pips from cherries. Process in a food processor until smooth. Set aside. Place sugar and water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium and simmer for a few minutes. Set aside to cool completely. Pour cold syrup over cherries, add lemon juice and stir well. Place mixture into a shallow metal tray, cover and place in freezer. After one hour, or when the granita has begun to set, use a fork to break up. Return to freezer for another hour, then repeat procedure with the fork. Store in freezer until set and ready to use. Before serving, break up with a fork again. Cut mangoes on either side of the central pip to give two cheeks. Serve with cherry granita.