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         Title: Green Mango Granita   
    Categories: Beverages, Indian   
         Yield: 4 Drinks   
      
         1 lb Green mangoes (6 to 7 sm)   
              Water; for boiling the   
              - mangoes   
       3/4 c  Granulated sugar;   
              - or to taste   
       3/4 c  Water   
         5    Fresh mint stems and leaves;   
              - up to 6   
         1 sm Green chili; seeds and veins   
              - removed   
     1 1/2 tb Fresh lime juice;   
              - or to taste   
         1 tb Fresh lemon juice;   
              - or to taste   
     1 1/2 ts Black salt (kala namak);   
              - reduce amount if the   
              - mangoes are really tart   
       1/4 ts Regular salt; or to taste   
      
     Wash the mangoes. Bring the water to a rolling boil in a pot and add   
     the whole mangoes. Let boil on high heat for 5 to 8 minutes or until   
     the skin turns pale and they are slightly soft to touch. Take care   
     that the mango skins do not break open. Take the mangoes out of   
     boiling water and leave to cool off.   
      
     Once cooled, peel off and discard the skins. The skin will separate   
     in a squeeze.   
      
     While the magpies are boiling, in another small pot, combine sugar and   
     water and place over medium heat, cook, stirring occasionally, until   
     sugar is completely dissolved. Remove from the stove, immediately add   
     the mint stems and leaves and leave aside to steep for about 3 to 5   
     minutes. Do not leave for too long else the syrup will turn bitter.   
     Strain the syrup through a sieve and let cool down.   
      
     Transfer the mango flesh and green chili, if using, to a blender and   
     pulse to smooth. Take out in a large bowl and add the mint simple   
     syrup, lime & lemon juice, black salt, and salt to taste to it. Mix   
     to combine. Strain through a sieve to a smooth mixture.   
      
     Pour mixture into a 11x7" glass pan. Cover and let freeze for 1-1/2   
     hour uncovered. Scrape the icy edges with a fork. Freeze again.   
     Scrape every 45 minutes until completely frozen, about 6 to 8 hours.   
     Remove from freezer every hour or so; scrape with a fork until   
     fluffy. Once semi-solid ice crystals are formed, scrape until fluffy.   
     Cover tightly and freeze.   
      
     Can be made 1 day ahead. Keep frozen.   
      
     Scrape granita into bowls and serve garnished with lime wedges and   
     mint. Dust with a pinch of chaat masala or black salt just before   
     serving (optional).   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
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