If the Weis bar and your favourite summer holiday had a love child, this vegan-friendly dessert would be it: light, fresh, tropical and delicious. Leftover granita will keep in the freezer for two months.
1 cup frozen raspberries
juice of ½ an orange
1 tsp vanilla bean paste
100g castor sugar
5 makrut lime leaves, coarsely torn
flesh of 3 small mangoes
250g coconut yoghurt
freeze-dried fruit (optional)
1. For the raspberry granita add the raspberries, orange juice and vanilla bean paste to a blender and blitz until smooth. Add a little more orange juice if the mix seems overly pulpy.
2. Pour into a wide, shallow container, cover and freeze for six hours or overnight.
3. Scrape into crystals with a fork then return to freezer. (If you are finding it too hard to scrape, leave it at room temperature to soften slightly then try again.)
4. For the mango granita first make a syrup: add the castor sugar, lime leaves and water to a saucepan and place over medium-high heat. Bring to a boil, stirring regularly, until the sugar has dissolved. Remove from heat and set aside for about an hour to allow the flavours to infuse.
5. Strain the syrup into a blender, add the mango flesh and blitz until smooth.
6. Pour into a wide, shallow container, cover and freeze for six hours, preferably overnight. Scrape into crystals with a fork then return to freezer.
7. To serve, spoon the coconut yoghurt into bowls. Scrape over raspberry granita then mango granita, sprinkle with freeze-dried fruit (if using) and serve immediately.
Tip: It helps to run the fork through each granita mixture a few times (ideally every two hours) to ensure maximum, icy goodness.