Mango Malibu
Granita
Serves 6
1½ pts per serving
Core: 2 pts the whole recipe
Peel, core and roughly chop 1 medium fresh pineapple.
Peel, stone and slice 1 large ripe mango.
Blitz the fruit in a blender for about 15 seconds. Add
4 tbsp mailbu or bacardi (1½ pts) and 150ml unsweetened orange juice (½ pt).
Pour into a freezer container and freeze until solid,
stirring every hour to break up the ice crystals.
Serve decorated with pineapple leaves or mint leaves.
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