SPARKLING REFRESHMENT REDEFINED

Crafted in the USA with naturally sourced ingredients from around the world and B vitamins.

– SPARKLING REFRESHMENT REDEFINED –

Crafted in the USA with naturally sourced ingredients from around the world and B vitamins.


DIABOLO MINT MANGO GRANITA

I like to call this my classy version of a snow cone. It is the perfect end to a spicy meal or as a refreshing summer treat. And it’s healthy too!


INGREDIENTS
3/4 cup DIABOLO Menthe
1/4 cup hot water
1/2 cups sugar
2 tablespoons fresh lime juice
3 cups peeled, cubed fresh mango

PREPARATION
Stir first 4 ingredients in a small bowl until sugar dissolves to create a DIABOLO syrup. Blend 2 cups mango in the processor until smooth. Add the DIABOLO syrup and blend until combined. Pour mixture into a 13×9 inch non-stick metal baking pan. Freeze until icy around the edges, about 25 minutes. Using fork, stir icy portions into the middle of the pan. Freeze until mixture is frozen, stirring edges into the center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape the granita into flaky crystals. Cover tightly and freeze. Scrape granita into bowls. Garnish with mint and serve.

Can be made 1 day ahead. Keep frozen.

DIABOLO MINT MANGO GRANITA

I like to call this my classy version of a snow cone. It is the perfect end to a spicy meal or as a refreshing summer treat. And it’s healthy too!


INGREDIENTS
3/4 cup DIABOLO Menthe
1/4 cup hot water
1/2 cups sugar
2 tablespoons fresh lime juice
3 cups peeled, cubed fresh mango

PREPARATION
Stir first 4 ingredients in a small bowl until sugar dissolves to create a DIABOLO syrup. Blend 2 cups mango in the processor until smooth. Add the DIABOLO syrup and blend until combined. Pour mixture into a 13×9 inch non-stick metal baking pan. Freeze until icy around the edges, about 25 minutes. Using fork, stir icy portions into the middle of the pan. Freeze until mixture is frozen, stirring edges into the center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape the granita into flaky crystals. Cover tightly and freeze. Scrape granita into bowls. Garnish with mint and serve.

Can be made 1 day ahead. Keep frozen.