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Mango Pineapple Granita

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Prep Information

Prep Time

10 minutes

Cook Time

60 minutes


3-5 people


  1. 4 cups cubed Peaches
  2. 1/4 cup Lime Juice
  3. 1/4 cup granulated sugar
  4. 1/4 cup Mango Balsamic Vinegar
  5. 1/8 tsp salt


  1. Combine the peaches, lime juice, balsamic, sugar, and salt in a blender or food processor and purée until smooth (about 1 minute).
  2. Transfer the puree toa shallow metal pan and freeze for 30 minutes.
  3. Take the pan out (the purée should have begun to freeze, especially around the edges and top) and scrape the puree with a fork and return to the freezer. Repeat this process every 30 minutes for 4 hours. When the mixture is completely frozen and appears dry and flaky in texture the granita is ready to eat.
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